THE DAIRY KITCHEN
Slow Roasted Greek Chicken with Crumbled Feta, Lemon and Olives
By THE DAIRY KITCHEN
Serves
6
Difficulty
Easy
Preparation
0 MINS
Cooking
0 MINS
A succulently moist, yet crisp roast chicken and potato dish, that will have family and guests coming back for more, every time!
Ingredients
6 chicken marylands1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste
1 tablespoon dried rigani* (or dried oregano)
2 large lemons, thickly sliced
12 whole cloves garlic, unpeeled
6 washed potatoes, unpeeled and cut into wedges
1/2 cup Kalamata olives
200g feta
crusty bread and Greek style salad, for serving
Handy Tips
Tip:
Squeeze cooked garlic cloves over chicken before serving for a sweet garlic flavouring.
*Dried rigani is an intensely flavoured wild oregano used extensively in Greek cooking. Rigani is available packaged in bunches from continental supermarkets and delicatessens. Rub between fingers or palms to release flower buds from their stems. Store in an airtight container in a dark cupboard. Dried oregano can be substituted if rigani is unavailable.
Method
- Toss chicken, olive oil, seasonings, rigani, lemon, garlic and potatoes together in a large heavy based baking dish until well coated.
- Cover tightly with foil and bake at 180°C for 1 1/2 hours or until chicken is cooked through and potatoes are tender.
- Remove foil and increase temperature to 200°C. Bake uncovered for a further 15 minutes or until chicken and potatoes are golden and crisp. Crumble feta and olives over dish and continue cooking for a further 5-10 minutes or until cheese is warm and just softened.
- Rest for 10 minutes before serving with crusty bread to mop up excess juices and Greek style salad.
