THE DAIRY KITCHEN
Slow Roasted Greek Chicken with Crumbled Feta, Lemon and Olives
By THE DAIRY KITCHEN
Serves
6
Difficulty
Easy
Preparation
0 MINS
Cooking
0 MINS
A succulently moist, yet crisp roast chicken and potato dish, that will have family and guests coming back for more.
Ingredients
6 chicken marylands1/4 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
Handy Tips
Tip:
Squeeze cooked garlic cloves over chicken before serving for a sweet garlic flavouring.
Method
- Toss chicken, olive oil, seasonings, rigani, lemon, garlic and potatoes together in a large heavy based baking dish until well coated.
- Cover tightly with foil and bake at 180°C for 1 1/2 hours or until chicken is cooked through and potatoes are tender.
- 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.
- Rest for 10 minutes before serving with crusty bread to mop up excess juices and Greek style salad.
