Roast chicken with peppers & feta

Roast chicken with peppers & feta

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(37 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins


Serves 4
For a casual summer lunch, try this Mediterranean roast with chickpeas, vegetables and salty Greek cheese

Nutrition and extra info

Nutrition: per serving

  • kcal929
  • fat59g
  • saturates19g
  • carbs29g
  • sugars14g
  • fibre9g
  • protein67g
  • salt2.8g


  • 1 garlic bulb, separated into cloves, 3 crushed, remainder left whole



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 2 tbsp chopped oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 lemons, juice of 1, the other cut into wedges



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 chicken (about 1.6kg/3lb 8oz)



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 3 large red peppers, deseeded and cut into large chunks
  • 3 small red onions, cut into wedges
  • 4 large courgettes, cut into thick wedges



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 3 tbsp chopped mint, plus a few sprigs to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 200g pack feta cheese, crumbled into chunks
  • 400g can chickpea, drained
  • crusty bread, to serve (optional)


  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.

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Comments, questions and tips

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20th May, 2020
Have made this twice now, and I’m sure it will become a regular. Fantastic summer roast option. The way the feta melds the juices together and flavours the veggies is sublime. Besides a bit of chopping at the start it’s relatively low maintenance too, so good if you have guests.
3rd Jun, 2018
Great recipe!! Served it with soda bread I made, it was perfect. Wouldn't change a thing!
1st Aug, 2017
Really really tasty! My boyfriend made this tonight and i could have eaten an obscene amount of it. The feta cheese turns the chicken and vegetable juices into a delicious creamy sauce. We had it with quinoa but next time I'll probably choose some green beans instead.
9th Jun, 2017
Splendid! You've got to give this one a go!
12th Jul, 2015
Amazingly lovely dish! Full off flavours and light. I'll be making this dish again during the summer. The addition off the lemon wedges and mint at the end made a nice addition.
3rd Nov, 2014
Oh boy, this is soooo tasty. Simple and delicious, our guests loved it as did we. Enjoy...
27th Oct, 2014
Love this - a new favourite in this house!
21st Apr, 2014
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!
18th Sep, 2013
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!
5th Aug, 2013
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


15th Apr, 2014
How would I adjust the cooking time if I were to use chicken breasts instead?
3rd Aug, 2014
This is a great recipe - very simple and tasty. I have modified it by skipping the feta, mint and chickpeas at the end for dietary reasons, but I can confirm that even without these it is still great. Definitely one to recommend.
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