Roasts recipe for 4 people, takes only 30 mins; recipe has garlic, oregano, lemon, olive oil, chicken, red pepper, red onion, courgette, mint, feta cheese, chickpea and crusty bread.
Roast chicken with peppers & feta
Course: Roasts
Servings
4
servings
Prep time
20 mins
Ingredients
- Red Pepper: 3 large red peppers, deseeded and cut into large chunks
- Olive Oil: 4 tbsp olive oil
- Red Onion: 3 small red onions, cut into wedges
- Chickpea: 400g can chickpea, drained
- Courgette: 4 large courgettes, cut into thick wedges
- Mint: 3 tbsp chopped mint, plus a few sprigs to serve
- Feta Cheese: 200g pack feta cheese, crumbled into chunks
- Lemon: 2 lemons, juice of 1, the other cut into wedges
- Chicken: 1 chicken (about 1.6kg/3lb 8oz)
- Oregano: 2 tbsp chopped oregano
- Crusty Bread: crusty bread, to serve (optional)
- Garlic: 1 garlic bulb, separated into cloves, 3 crushed, remainder left whole
Directions
- Heat oven to 200C/180C fan/gas 6. Mix the crushed garlic and oregano with the lemon juice and 3 tbsp of the oil to make a dressing. Season. Make a few slashes in each chicken leg, then put the chicken in a large roasting tin and rub with 2 tbsp of the dressing. Stuff the squeezed lemon shells inside the body cavity. Roast for 30 mins.
- Meanwhile, tip the peppers, onions, whole garlic cloves and courgettes into a large bowl, and toss with the remaining oil and some seasoning. After 30 mins, pile the veg around the chicken, drizzle with half the remaining dressing and roast for 1 hr.
- Remove the chicken from the oven, lift onto a platter, cover with foil and leave to rest. Check the roasting tin, and if the chicken has rendered a lot of fat, pour it off, skim and return the juices to the tin. Stir the lemon wedges, mint, feta, chickpeas and remaining dressing through the veg and juices, then return to the oven for 10 mins to warm through. Pile around the chicken, scatter with mint sprigs and serve with bread, if you like, to mop up the juices.
