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Picture of Melissa Clark's Feta-Brined Roast Chicken
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3401 kcal 170 %
  • Fat 255 g 392 %
  • Saturated 73 g 364 %
  • Carbs 41 g 14 %
  • Fiber 14 g 56 %
  • Protein 238 g 476 %
  • Cholesterol 968 mg 323 %
  • Sodium 5394 mg 225 %
  • Calcium 966 mg 97 %
  • Magnesium 333 mg 79 %
  • Potassium 3197 mg 68 %
  • Iron 18 mg 99 %
  • Zinc 19 mg 175 %
  • Phosphorus 2207 mg 315 %
  • Vitamin A 1458 µg 162 %
  • Vitamin C 151 mg 167 %
  • Thiamin (B1) 1 mg 94 %
  • Riboflavin (B2) 3 mg 201 %
  • Niacin (B3) 81 mg 508 %
  • Vitamin B6 5 mg 384 %
  • Folate equivalent (total) 230 µg 58 %
  • Vitamin B12 6 µg 229 %
  • Vitamin D 3 µg 18 %
  • Vitamin E 13 mg 90 %
  • Vitamin K 390 µg 325 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Melissa Clark's Feta-Brined Roast Chicken

Ingredients

  • 4 ounces feta cheese, crumbled
  • 3 1/2 teaspoons kosher salt
  • one 3 1/2- to 4-pound whole chicken
  • 1 to 2 tablespoons cracked black pepper, to taste
  • 2 tablespoons dried Greek oregano
  • 2 large lemons
  • 1/4 cup olive oil, plus more as needed
  • 1 large bunch arugula or other sturdy salad greens, for serving

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