Spicy Mediterranean Chicken

A simple recipe suitable for the dining room experience as well as for a BBQ.

SPICY MEDITERRANEAN CHICKEN (serves 4)

Spicy Mediterranean Chicken

Ingredients

1 kg chicken mid-joints
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp dried rosemary
1/2 tsp dried basil
1/4 tsp pepper
1/2 tsp salt
1 tsp chilli powder

Method

1. In a gallon-sized Ziploc bag, combine the herbs and seasonings. Add the chicken. Seal the bag and give it a shake, coating the chicken with the herb mixture.
2. Place the bag in the refrigerator for several hours or overnight, turning the bag occasionally.
3. Remove the bag of chicken from the refrigerator an hour before cooking.
4. Preheat the oven to 180 degrees Celsius.
5. Place a metal rack in a baking pan. Smear a little oil over the rack. Then place the chicken on the rack. Set aside any juices that remain, for basting purposes.
6. Bake the chicken for 10 minutes. Remove the pan from the oven and baste the chicken with the juice.
7. Turn the chicken over, baste this side of the chicken and return the pan to the oven. Continue baking for another 10 minutes.
8. Remove the pan from the oven, give the chicken a final basting. Change the baking function to a grilling function and grill the chicken until it is golden brown, about five minutes.
9. Remove the pan from the over and allow the chicken to rest for a few minutes.
10. Plate them and serve with rice, noodles or as-is for a simple snack.

    

    Freshly baked
    Spicy Mediterranean Chicken
    

Notes

• If cooking over a BBQ, follow steps 1-3. BBQ fire should not be ablaze as this will char the chicken without cooking it through. Check the chicken is cooked by poking it. Juice should run clear.
• A whole chicken (about 1.5 kg) can also be used and adjust the cooking time to an hour, basting the chicken at the half interval time.