Recipe

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

  • 25 mins preparation
  • 50 mins cooking
  • 2 hrs marinating
  • Serves 4
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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.

Notes

  • Serves 4-6.