Chicken With Lemon, Oregano, And Feta Cheese

My issues with chicken keeps me from raving about the dish, but despite its 'fowl' nature, I did like it. (groan;)  I loved the melty feta and the liberal dose of oregano.  The boys loved it; they are unabashed carnivores that happily gnawed on bones while I asked for some to be cut off for me. It is going into the repertoire.  It was pretty easy.  The hardest part, the cutting up of the chicken, is never done by me and therefore I did very little to get this dish done. I always find that the chicken takes a bit longer than the recipe states; I cooked it for about 10 minutes longer. We had it with buttered orzo and a tomato, cucumber and watercress salad.

Chicken With Lemon, Oregano, And Feta Cheese

1    chicken (3 to 3 1/2 pounds) quartered
1 T  olive oil
1 1/2 t  dried oregano
1 T  lemon juice
1/4 t  salt
1/8 t  fresh-ground black pepper
1 T  butter,cut into 4 pieces
1 1/2    ounces feta cheese,crumbled (about 1/3 cup)
[Note: Chicken with Lemon, Oregano, and Feta Cheese Pairing
Suggestion This Greek-flavored dish will go nicely with a number of
rustic, spicy red wines. Try finding a bottle from the  Greek island of
Paros or Santorini. Another alternative would be a Syrah-based wine
such as a Crozes-Hermitage from the northern Rhône Valley in France.
]
Heat the oven to 375. Coat the chicken with the oil; arrange the pieces,
skin-side up, in a large roasting pan. Sprinkle the chicken with the
oregano, lemon juice, salt, and pepper. Top each piece of chicken with
a piece of the butter.
Cook the chicken until the breasts are just done, about 30 minutes.
Remove the breasts and continue to cook the legs until done, about 5
minutes longer. Remove the roasting pan from the oven; return the
breasts to the pan. Top the chicken pieces with the feta cheese. Press
any cheese that rolls off into the pan back onto the chicken. Baste the
chicken with the pan juices.
Heat the broiler. Broil the chicken until golden brown, about 2 minutes.
Serve with the pan juices.

Serve With
Balance the tanginess of lemon and feta with a mild side dish such as
orzo tossed with a little olive oil or sauted zucchini.