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
- 1Place 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.
- 2Preheat 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.
- 3Add veges and extra garlic to pan. Drizzle with extra oil and season.
- 4Bake 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.
