Tuesday, February 25, 2014

Slow Roasted Greek Chicken



I am obsessed with Greek food. Ob-sessed. For real.  I could not stop thinking about tzatziki. Have you ever had tzatziki? I could eat it with a spoon. Creamy, dilly, cucumber(y) and oh so delicious. You can find it in almost every grocery store. With the Greek yogurt craze,  tzatziki is everywhere. Lucky. Me. I prefer to make my own though. I'll get to that later. 

The real star of this show is the chicken. Let's start with the back story.  Last Sunday, Jen had mentioned that she had slow roasted some boneless, skinless chicken breasts, shredded them and then mixed in some BBQ sauce.  How delicious does that sound? I couldn't stop obsessing over slow roasting boneless, skinless chicken. I mean, it makes sense because low and slow is one of my favorite ways to prepare any meat, but why had I never thought about it?

As luck would have it, boneless, skinless chicken breasts went on sale Sunday at Meijer. I rushed there after church and while I was wandering around the store it hit me--slow roasted Greek chicken. Oh. My. Goodness. I just drooled. 

I assume this recipe would work in the crockpot as well but I will continue to roast it in the oven. It has such a great texture once it's shredded. Sometimes chicken in the crockpot just becomes mushy.  Slow roasting helps maintain it's texture while keeping it super tender and moist (I hate that word and cringed while typing it.) Final verdict for me? Try this slow roasting method if you have time. It takes literally 5 minutes to throw it in the oven. Then you walk away for three hours a and voila--- crazy good chicken. I wonder what the Greek word is for crazy?

Remember earlier when I was talking about my love for tzatziki?  Here's a great link from Brown Eyed Baker.  This is the perfect addition to turn this into a phenomenal gyro!

Slow Roasted Greek Chicken                                                 Printer Friendly

Ingredients

2 large boneless, skinless chicken breast
2 teaspoons dried oregano
1 1/2 teaspoons garlic powder
1 teaspoon marjoram
1/2 teaspoon dried dill
1/2 teaspoon white pepper
1/4 teaspoon salt
1 cup water

In a small bowl, mix the herbs, pepper and salt.  Rub the mixture on both sides of each chicken breast.  Coat well. Place any leftover mixture in the 9x13 baking dish along with the water. Place the chicken breast in the pan and slow roast in a 250 degree oven for 3 hours, covered with aluminum foil. 

Remove from oven and shred with two forks. 

Use on gyros, sandwiches, salads or pasta




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