Roasted Mediterranean Chicken with Feta and Olives


Roasted Mediterranean Chicken with Feta and Olives

Fresh City Farms sent us this recipe for Roasted Mediterranean Chicken with Feta and Olives. Fresh Canteen delivers amazingly delicious and health-conscious meal kits direct to people’s homes in Toronto.

For more information you can check out their website.


4 pieces chicken, mix of thighs and drumsticks
1 1/2 teaspoons fresh rosemary, roughly chopped
4 garlic cloves, 3 crushed and 1 minced
1/2 lemon, thinly sliced with seeds removed
2 tablespoons Kalamata olives, pitted and sliced in half
1 teaspoon fresh oregano, leaves removed and chopped
1 bunch rapini, stalks cut in 1” pieces and leaves sliced in ribbons
1 teaspoon dried parsley
Olive oil
1/4 cup chicken stock
3 tablespoons feta cheese
1/2 cup orzo


– Heat oven to 400F.

– Rinse and pat-dry chicken, then season with salt and pepper. Place the chicken in a bowl with the oregano, parsley, chopped rosemary, and crushed garlic. Using your hands, massage the herbs into the chicken. Set aside to marinate for 10 minutes (or longer if desired).

– Add chopped rapini stalks to a pot filled with lightly salted boiling water, then cook for 1 minute. Add the leafy rapini greens and cook until tender (2 to 3 minutes), then drain and set aside.

– In a medium-sized, oven-proof pan over medium heat, heat 1 1/2 teaspoons olive oil till hot. Add the seasoned chicken pieces and crushed garlic (do not crowd) and cook until golden brown on the outside, about 3 to 4 minutes. Flip the chicken and cook for another 2 minutes until golden. (Tip: If your garlic is browning too quickly place it on top of the chicken.) Add the lemon slices, olives, 1 tablespoon of butter, and chicken stock to the pan. Cover and place in the oven for 15 to 20 minutes.

– Cook the orzo in boiling, salted water until tender (about 6 to 8 minutes, or defer to package directions). Drain and set aside. Drizzle with olive oil if desired.

– While the orzo is boiling, remove chicken from oven, uncover and sprinkle the feta over the chicken. Then cook, uncovered, for another 8 to 10 minutes. Remove the chicken from the oven and stir in another 1/2 to 1 tablespoon of butter. Season to taste. Let rest for 2 to 3 minutes.

– In a pan set to medium heat, heat a small amount of olive oil, then add the minced garlic and saute until fragrant, about 45 seconds. Add rapini and coat in olive oil and garlic mixture until just reheated.

– Plate the orzo and rapini with chicken pieces, and drizzle any remaining sauce from the pan over top. Garnish with dried parsley, and enjoy!

Yields 2 servings.



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Editor-In-Chief at Toronto Guardian. Photographer and Writer for Toronto Guardian and Joel Levy Photography