Roast chicken with peppers & feta

Roast chicken with peppers & feta

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(11 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 4

For a casual summer lunch, try this Mediterranean roast with chickpeas, vegetables and salty Greek cheese

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
929
protein
67g
carbs
29g
fat
59g
saturates
19g
fibre
9g
sugar
14g
salt
2.8g

Ingredients

  • 1 garlic bulb, separated into cloves, 3 crushed, remainder left whole
  • 2 tbsp chopped oregano
  • 2 lemons, juice of 1, the other cut into wedges
  • 4 tbsp 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 tbsp chopped mint, plus a few sprigs to serve
  • 200g pack feta cheese, crumbled into chunks
  • 400g can chickpeas, drained
  • crusty bread, to serve (optional)

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, August 2012

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Comments

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nmise's picture
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This is now one of my favourite dishes. Vegetables has very unusual taste due to combination, mint and feta cheese. You should try it and for certain you won't regret it!

Lauren0840's picture

Not at all understanding why people don't like the chick peas. I think they add a denser texture so you can do without adding a carb to the meal & still feel nicely satiated at the end of the meal. Alternatively, or as well as, other types of beans, I tend to use butter beans work really well. I make this recipe all the time. It's a family favourite. The feta is what makes it really special. Lovely. Enjoy!

klynched's picture

Really really tasty, I left out the chickpeas but followed everything else, the Feta adds such a nice taste to the roast veg :) Would definitely recommend

eleanormayo's picture
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This was great, I served it with cous cous & fresh bread for mopping up the juices. There were loads of veggies leftover, which all made great lunchbox salads.

jenabrady91's picture
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I found this easy to make but didn't think the chickpeas were necessary as they didn't seem to add anything. I shredded the chicken once cooked and mixed it with the veg and feta with couscous for my weeks lunches. Definitely a keeper!

lindeens's picture
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Very tasty dish! Marinated veggies in white wine vinegar for 30 minutes, turned out very good together with other flavors.

mcgilly's picture
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Family enjoyed this but whole cloves of garlic too much for some. Alongside the chcicken version I did a veggie version with a quorn fillet which was delicious. We served it with long grain rice - nice mid week meal which was easy to make.

jenabrady91's picture
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I found this really easy to make and very tasty. I served with couscous and my only slight issue was that the chickpeas were a bit bland and the amount of veg with the chicken means they're not necessarily needed.

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