Roasted Mediterranean Chicken

Prep Time:  10  minutes (plus 3 hours to marinate)   |    Cook Time:  50 minutes   |    Total Time:  1 hour  (plus 3 hours to marinate)   |    Servings:  4

Ingredients:

• 1 cup  Winking Owl  Chardonnay
• ½ cup  Nature’s Nectar  Lemon Juice
• ¼ cup  Carlini  Extra Virgin Olive Oil
• Zest of 1 lemon
• 1 tablespoon  Stonemill  Oregano
• ½ teaspoon  Stonemill  Iodized Salt
• ½ teaspoon  Stonemill  Ground Black Pepper
• ¼ cup  Countryside Creamery  Unsalted Butter, cut into tablespoons
• ¼ cup fresh oregano, leaves only
• 4  Kirkwood  Chicken Leg Quarters, thawed

Directions:                                   

1. In a small mixing bowl, combine wine, lemon juice, olive oil, lemon zest, dried oregano, salt and pepper. Whisk to combine.
2. Gently place slices of butter and whole fresh oregano leaves under the skin of each piece of chicken.
3. Place chicken, skin side up, in a large casserole dish and pour marinade over the top. Cover and allow to marinate for at least 3 hours in the refrigerator.
4. Preheat oven to 375°.
5. Remove chicken from marinade. Place on baking sheet, skin side up, bake for 25-35 minutes or until internal temperature reaches 145°. Increase oven temperature to 400° for the final 10-15 minutes or until internal temperature reaches 165°.

Recipe Courtesy of Chef Kevin, ALDI Test Kitchen