Nonna Pat’s Oven-Roasted Meyer Lemon Chicken

Roasted with Meyer lemons, fragrant garlic and a splash of white wine, our Nonna Pat’s signature chicken is a favorite here at the farm.

Ingredients:
1 whole chicken cut into pieces, or 4-6 breasts
1 Meyer lemon, sliced
Juice of 2 Meyer Lemons
1½ teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 cloves garlic, peeled and smashed
1 teaspoon honey
Handful of fresh oregano,
1 bay leaf
3 sprigs of rosemary
½ cup dry white wine
⅓ cup olive oil

Capers and additional oregano, for garnish

Method:
1. With the exception of the chicken and sliced Meyer lemon, mix together the ingredient list in a large gallon-size Ziploc bag. Add the chicken and marinate for at least 6 hours, or up to overnight.

2. Preheat the oven to 350°. Arrange the chicken pieces in a lightly oiled ovenproof dish. Place a lemon slice on top of each piece of chicken and add remaining marinade to the baking pan.

3. Bake in the oven until browned and chicken is cooked through (usually about an hour depending upon the size of the pieces of chicken). Remove from the oven, garnish with capers and additional oregano leaves as desired, and serve.

Flavors of Mediterranean Recipes

The light and bright flavors of Greece lend themselves beautifully to this week’s box as favorites like cucumbers, snap peas and summer squash all begin their summer ripening. Take advantage of this bounty with a menu starring freshly-baked focaccia bread and imported extra virgin olive for dipping, plus briny Kalamata olives, gorgeous sheep’s milk feta cheese and fragrant oregano, all to incorporate into a Greek village salad along with your choice of produce. Tunawerth Greek-style yogurt, farm-fresh eggs and ripe apricots complete this lineup of Mediterranean-inspired delights.

Here are a few recipe ideas for the week:

Tzatziki
This signature Greek condiment is wonderful served with this week’s focaccia.

Braised Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.

Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.

Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.

Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.

Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.

Mediterranean Favorites Recipes

recipes-october-13-2016-archived

This week, we nod to the fresh, vibrant flavors of Greece with a produce-packed menu that includes pepperoncini, mixed heirloom tomatoes and fennel, as well as fresh feta cheese. Pick and choose from the included produce, plus Kalamata olives and sun-dried tomatoes, to create your own customized baked orzo, then invite friends and family over to imbibe in our most favorite of Mediterranean traditions—gathering around the table to enjoy great food and wine.

Here are a few recipe ideas for the week:

Baked Orzo
This hearty baked orzo recipe is incredibly satisfying on a cool fall day.

Roasted Fennel & Onions
These tender, broiled vegetables make for a fantastic side dish to this week’s orzo.

Pan-Braised Radishes & Greens
Pan roasting radish mellows its spice, lending a tender texture to this side dish.

Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of puntarelle greens.

Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, pepperoncini, olives and feta.

Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.

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