Baked Greek Chicken

Baked Greek Chicken
1 whole chicken, about 5 Lbs. (giblets removed), cut into 6 pieces
3/4 tsp. salt
2 lemons
3 cloves garlic, minced
1 Tbs. fresh oregano, chopped
1/8 tsp. black pepper
1 Tbs. olive oil
1 fennel bulb (about 1-1/4 Lbs.), trimmed, cored, and sliced
1 cup dry orzo
1/3 cup pitted kalamata olives, halved
1/3 cup crumbled feta cheese

Heat your oven to 425 degrees F. Pat the chicken pieces dry, loosen the skin and sprinkle 1/4 tsp. of the salt under the skin. Grate the zest of one lemon, then cut it in half and juice. In a small bowl, stir together 2 tsp. of the zest, 2 Tbs. of lemon juice, the remaining 1/2 tsp. of salt, and all of the garlic, oregano and pepper. Tuck half of this mixture under the skin of the chicken. Cut the peel off the second lemon, and chop the fruit into pieces.

Add the olive oil to the remaining herb mixture in the bowl. Toss with sliced fennel and chopped lemon. Transfer to a large baking dish. Top with chicken pieces and bake for 40 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F.

Meanwhile, cook orzo following the package directions, about 9 minutes. Drain and transfer to a bowl. Transfer the chicken to a platter and spoon the fennel and 1 tsp. of the pan drippings in with the orzo. Add olives and feta to the bowl and stir to combine. Serve warm.

Original Recipe
http://www.parents.com/recipe/chicken/baked-greek-chicken/

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