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

Apr 13, 2018 3:50am
  • 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.

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