Roast Chicken with Peppers and Feta

June 30, 2014

Summer Roast ChickenA Mediterranean twist on roast chicken, this dish makes a wonderful lunchtime dish and is delicious served with chickpeas, vegetables and salty feta cheese.

Take a visit to Leicester Market’s Food Hall today, and pick up a delicious local chicken from one of our many expert butchers.

Ingredients (serves 4)

1 garlic bulb, separated into cloves; 3 crushed, remainder left whole
2 tablespoon chopped oregano
2 lemons, juice of 1, the other cut into wedges
4 tablespoon olive oil
1 chicken (about 1.6kg/3lb 8oz)
3 large red peppers, deseeded and cut into large chunks
3 small red onions, cut into wedges
4 large courgettes, cut into thick wedges
3 tablespoon chopped mint, plus a few sprigs to serve
200g pack feta cheese, crumbled into chunks
400g can chickpeas, drained
Crusty bread, to serve (optional)

Method

Heat oven to 200C/180C fan/gas 6. Mix the crushed garlic and oregano with the lemon juice and 3 tablespoons of the oil to make a dressing. Season and make a few slashes in each chicken leg, then put the chicken in a large roasting tin and rub with 2 tablespoons of the dressing. Stuff the squeezed lemon shells inside the body cavity. Roast for 30 minutes.

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 minutes, pile the vegetables around the chicken, drizzle with half the remaining dressing and roast for 1 hour.

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 vegetables and juices, then return to the oven for 10 minutes to warm through. Pile around the chicken, scatter with mint sprigs and serve with bread, to mop up the juices.