Slow Roasted Greek Chicken with Crumbled Feta, Lemon and Olives

6883

6Serves

EasyDifficulty

0 MINSPreparation

0 MINSCooking

A succulently moist, yet crisp roast chicken and potato dish, that will have family and guests coming back for more.

Ingredients

6 chicken marylands
1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste
1 tablespoon dried oregano
2 large lemons, thickly sliced
12 whole cloves garlic, unpeeled
6 washed potatoes, unpeeled and cut into wedges
1/2 cup Kalamata olives
200g feta
crusty bread and Greek style salad, for serving

Method

  1. Toss chicken, olive oil, seasonings, rigani, lemon, garlic and potatoes together in a large heavy based baking dish until well coated.
  2. Cover tightly with foil and bake at 180°C for 1 1/2 hours or until chicken is cooked through and potatoes are tender.
  3. Remove foil and increase temperature to 200°C. Bake uncovered for a further 15 minutes or until chicken and potatoes are golden and crisp. Crumble feta and olives over dish and continue cooking for a further 5-10 minutes or until cheese is warm and just softened.
  4. Rest for 10 minutes before serving with crusty bread to mop up excess juices and Greek style salad.
Handy Tips

Tip:
Squeeze cooked garlic cloves over chicken before serving for a sweet garlic flavouring.

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Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0