Name: Roast chicken with peppers & feta
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 garlic bulb, separated into cloves, 3 crushed, remainder left whole; 2 tbsp chopped oregano; 2 lemons juice of 1, the other cut into wedges; 4 tbsp olive oil; 1 chicken (about 1.6kg/3lb 8oz); 3 large red peppers deseeded and cut into large chunks; 3 small red onions cut into wedges; 4 large courgettes cut into thick wedges; 3 tbsp chopped mint plus a few sprigs to serve; 200g pack feta cheese crumbled into chunks; 400g can chickpea drained; crusty bread to serve (optional)

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Roast chicken with peppers & feta

Roast chicken with peppers & feta

Sara Buenfeld

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 30 mins

A star rating of 4.7 out of 5.54 ratingsRate

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For a casual summer lunch, try this Mediterranean roast with chickpeas, vegetables and salty Greek cheese

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Ingredients

Nutrition

Units:

MetricUS

1 garlic

bulb, separated into cloves, 3 crushed, remainder left whole
2 tbsp chopped oregano
2 lemons

juice of 1, the other cut into wedges
4 tbsp olive oil
1 chicken

(about 1.6kg/3lb 8oz)
3 large red peppers

deseeded and cut into large chunks
3 small red onions

cut into wedges
4 large courgettes

cut into thick wedges
3 tbsp chopped mint

plus a few sprigs to serve
200g pack feta cheese

crumbled into chunks
400g can chickpea

drained
crusty bread

to serve (optional)

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Nutrition: per serving

kcal929
fat59g
saturates19g
carbs29g
sugars14g
fibre9g
protein67g
salt2.8g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Mix the crushed garlic and oregano with the lemon juice and 3 tbsp of the oil to make a dressing. Season. Make a few slashes in each chicken leg, then put the chicken in a large roasting tin and rub with 2 tbsp of the dressing. Stuff the squeezed lemon shells inside the body cavity. Roast for 30 mins.
step 2

Meanwhile, tip the peppers, onions, whole garlic cloves and courgettes into a large bowl, and toss with the remaining oil and some seasoning. After 30 mins, pile the veg around the chicken, drizzle with half the remaining dressing and roast for 1 hr.
step 3

Remove the chicken from the oven, lift onto a platter, cover with foil and leave to rest. Check the roasting tin, and if the chicken has rendered a lot of fat, pour it off, skim and return the juices to the tin. Stir the lemon wedges, mint, feta, chickpeas and remaining dressing through the veg and juices, then return to the oven for 10 mins to warm through. Pile around the chicken, scatter with mint sprigs and serve with bread, if you like, to mop up the juices.

Recipe from Good Food magazine, August 2012

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A star rating of 4.7 out of 5.54 ratings

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