Recipe Database
Greek Isles Marinade (Master Chef Tony Seta)
Greek Isles Marinade (Master Chef Tony Seta)
6-1 / 2 Chickens
Lemon Pepper 3 Tbsp
Durkee Chicken Seasoning 2 tsp
Montreal Steak Seasoning 2 tsp
Lemon Zest From 2 Lemons
Lemon Juice, fresh 1 cup
Oregano Leaves, dry 1 Tbsp
Salad Oil 3 / 4 cup

Method of Preparation Combine all ingredients & blend well. Separate the breast from the thigh & leg & place in a large stainless steel bowl or a 2 gallon Ziploc bag. Cover the Chicken with the Greek Isles Marinade. Coat each piece thoroughly with the marinade. (When using the Ziploc bag in the marinade & toss 2 or 3 times during the marinating time). Marinate for a minimum of 2 hours-maximum 24 hours. Line a sheet pan with parchment paper. Arrange the Chicken on the parchment covered sheet pan. Place the sheet pan of marinated Chicken in a 375-400F. convection oven for 30-40 minutes. Chicken must be golden brown with a 165F internal temperature. Arrange the golden brown chicken on a platter or portion on an individual plate & spoon the pan drippings over the Chicken.

Recipe provided by Anthony C. Seta, C.M.C.