ALEXANDROS' GREEK GARLIC CHICKEN

INGREDIENTS:

2 whole chickens, cut into eighths 2 yellow onions, cut into large chunks 2 lemons 12 to 16 sprigs fresh oregano   "Greek oregano" 8 cloves fresh garlic, halved Fine sea salt and freshly ground black pepper, to taste 1/2 cup olive oil    "AGRICULTURAL UNION OF PETRINA" 1 cup kosher white wine  "Barkan" 2 cups pitted Kalamata olives

INSTRUCTIONS:

Preheat oven to 450 degrees F. Arrange the chicken pieces in single layers, skin-side-up, into two 9-by-13-inch baking pans. Add the onion chunks. Slice the lemons in half lengthwise. Squeeze the lemon halves over the chicken, then cut each half into 4 pieces and add to the pans. Set aside 4 sprigs of oregano, then strip the leaves from the rest. Scatter the leaves and the stripped sprigs over the chicken. Scatter the garlic between the chicken parts, then season with salt and pepper. Drizzle with the oil and wine. Coarsely chop about 1 1/2 cups of the olives, then sprinkle them over the chicken. Bake, uncovered, for 45 minutes to 1 hour, or until the chicken is fully cooked and no longer pink, or a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F.  Transfer to a platter and garnish with remaining whole olives and reserved oregano sprigs.   YIELDS: 6 - 8 servings.

Source: Rabbi Alan Ira Silver