Feta Brined Chicken

Method8 steps

1. 1

   Step 1: A day before roasting, drain the feta packing liquid into a clean jug; the author expects about 1 cup. Divide the 8 oz cheese in half. Put one half, about 4 oz, in the blender and put the other half in a clean covered container in the refrigerator for serving. Keep the reserved cheese separate from the raw chicken and its marinade.

   Uses One 8 oz container feta cheese in brine; reserve half the cheese for serving

2. 2

   Step 2: Add the drained feta packing liquid, about 1 cup, to the blender with the half of the cheese set aside for brining. Add the 2 tsp brine salt and 1 tsp oregano; pulse, then purée. With the blender running, pour in the 2 cups water. Put the brine and whole chicken in a large resealable bag or covered container, expel excess air from a bag and coat the bird thoroughly. Refrigerate for 1 day at 4°C/40°F or colder, within the chicken’s use-by and refrigerated storage limit.

   Refrigerate the feta-brined chicken · 1440 minUses The drained packing liquid, about 1 cup · Half the cheese, about 4 oz · 2 tsp kosher salt, for the brine · 1 tsp Greek oregano, for the brine · 2 cups water, for the brine · One whole chicken, 4–5 lb

3. 3

   Step 3: Preheat the oven to 400°F (about 204°C). As the oven comes up to temperature, lift out the chicken and discard the used brine. Pat the chicken very dry inside and out with paper towels; do not rinse it. Keep this preparation brief while the oven heats.

   Uses The one brined bird, lifted from the discarded marinade

4. 4

   Step 4: Combine the 2 tsp rub salt, ½ tsp black pepper, 2 tsp oregano and 1 tsp thyme in a bowl. Divide this dry herb mixture into three equal portions. Grate the two garlic cloves and zest the lemon (1). Mix the 1 tbsp olive oil, grated garlic and all the zest in a second bowl to make a paste. Cut the zested lemon into wedges and keep them for serving. Chop the optional parsley.

   Uses 2 tsp kosher salt, for the herb rub · ½ tsp black pepper · 2 tsp Greek oregano, for the herb rub · 1 tsp dried thyme · 1 tbsp extra virgin olive oil, for the garlic paste · 2 garlic cloves, grated · 1 lemon, zest for the paste and wedges for serving · Chopped fresh parsley, optional, for serving

5. 5

   Step 5: Lightly coat a rimmed baking sheet or roasting pan with the separate pan oil. Rub one third of the dry herb mixture inside the chicken’s cavity and place the bird in the pan. Gently loosen the skin over the breasts and legs. Mix a second third of the dry herbs into the garlic-oil paste and rub the paste between the skin and flesh. Sprinkle the final third of dry herbs over the outside.

   Uses Dried brined raw chicken · Olive oil, enough to lightly coat the roasting pan · One third of the dry herb mixture, for the cavity · One third of the dry herb mixture, for the paste · All the paste made with 1 tbsp oil, two garlic cloves and the lemon zest · The final third of the dry herb mixture, for the exterior

6. 6

   Step 6: Roast at 400°F (about 204°C) for about 1 hour, until the skin is deeply golden and the thickest parts of the breast and thigh reach at least 165°F/74°C without touching bone. Check the temperature at 1 hour and continue roasting if needed.

   Check the roast chicken · 60 minUses Seasoned raw chicken in prepared roasting pan

7. 7

   Step 7: Lift the cooked chicken onto a carving board and let it rest for at least 10 minutes before carving.

   Rest the roast chicken · 10 minUses The cooked bird lifted from the roasting pan

8. 8

   Step 8: Carve the rested chicken and divide among six portions. Top with the clean reserved feta, about 4 oz, and optional chopped parsley. Serve with the lemon wedges.

   Uses Rested roast chicken · The refrigerated half of the cheese reserved before brining, about 4 oz · Wedges from the one zested lemon · Prepared parsley, if using