Name: Butterflied Greek roast chicken with vegetables and feta
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: 1.4 kilogram whole chicken, butterflied; 2 tablespoon olive oil, plus 1 tbsp extra; 1/4 cup lemon juice, plus wedges to serve; 1 tablespoon red wine vinegar; 2 garlic cloves, crushed, plus 1 head, halved; 2 teaspoon dried oregano; 2 teaspoon dried mint; 12 kipfler potatoes, washed, parboiled, halved; 1 eggplant, sliced; 1 red capsicum, seeded, sliced; 2 courgettes, thickly sliced; 100 gram feta, crumbled; 6 thyme sprigs; crusty bread to serve

Butterflied Greek roast chicken with vegetables and feta

Try a different type of roast chook with this delicious butterflied Greek chicken recipe. Served with roast Mediterranean vegetables, lemon and crusty bread, this is one meal that's sure to satisfy

Serves 4

Prep

25M

Cook

50M

Marinate

Total

1H 15M

Ingredients

1.4 kilogram whole chicken, butterflied

2 tablespoon olive oil, plus 1 tbsp extra

1/4 cup lemon juice, plus wedges to serve

1 tablespoon red wine vinegar

2 garlic cloves, crushed, plus 1 head, halved

2 teaspoon dried oregano

2 teaspoon dried mint

12 kipfler potatoes, washed, parboiled, halved

1 eggplant, sliced

1 red capsicum, seeded, sliced

2 courgettes, thickly sliced

100 gram feta, crumbled

6 thyme sprigs

crusty bread to serve

Method

1.Place chicken in a shallow dish. In a bowl, combine oil, juice, vinegar, garlic and herbs. Rub over chicken to coat well. Season. Chill for 2 hours.

2.Preheat oven to moderate, 180°C. Thread skewers through chicken (legs and then wings) to keep flat. Place in a baking dish and cook for 10 minutes.

3.Add veges and extra garlic to pan. Drizzle with extra oil and season.

4.Bake for 35 minutes until chicken is cooked and veges are tender. Sprinkle over feta and thyme. Bake for a further 5 minutes. Serve with lemon and bread.

Serves 4-6.

Note

Women's Weekly Food

Ingredients

Method

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