Roast Chicken with Green Capsicum and Feta
Roast Chicken with Green Capsicum and Feta



  • 1 garlic bulb, separated with 3 crushed and the remainder whole
  • 2 tbsp chopped fresh oregano
  • 2 lemons, 1 juiced, 1 sliced
  • 4 tbsp olive oil
  • 1.6kg whole chicken
  • 3 green capsicums, cut into chunks
  • 3 red onions, cut into wedges
  • 4 zucchinis, cut into wedges
  • 3 tbsp chopped mint
  • 200g feta, crumbled
  • 400g tin of chickpeas, drained
  • Preheat the oven to 200C. Mix the crushed garlic, oregano and lemon juice with 3 tbsp of oil to make your dressing, and season well. Slash each chicken leg a few times, pop into a roasting tin, and rub with 2 tbsp of the dressing. Stuff with lemon slices and roast for 30 mins. Meanwhile, toss together the zucchini, capsicums, whole garlic cloves and onion chunks in a bowl, and add the rest of the oil and some more seasoning. After 30 mins, add to the roasting dish with the chicken, drizzle with more dressing and roast for 1 hour.
  • Remove the chicken and leave to rest for a while. Skim the excess fat out of the roasting dish, then stir in the lemon wedges, mint, feta, chickpeas and any remaining dressing through the veggies. Roast for another 10 mins, then serve piled around the chicken with a scattering of mint.
1 hr 30 mins
4 serving

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