Feta-stuffed chicken tray bake

SERVES: 4

PREP: 5 minutes COOK: 35 minutes Ingredients

70g (¼ cup) Persian feta, drained

1 lemon, rind finely grated, cut into wedges

1 garlic clove, crushed 2 tbsp dried currants

2 tbsp chopped fresh continental parsley, plus extra, to serve

4 chicken marylands

400g tomato medley mix, halved

1 red onion, cut into wedges

100g roasted red peppers, chopped

100g (½ cup) wholemeal couscous

160ml boiling water

Method

1. Preheat the oven to 210C/190C fan-forced. Line a large baking tray with baking paper.

2. Place the feta, lemon rind, garlic, currants and chopped parsley in a bowl and stir to combine. Place the chicken on the prepared tray. Divide the feta mixture into 4 portions and spread under the skin of each chicken maryland. Season.

3. Scatter the tomato, onion and roasted red pepper around the chicken. Spray the chicken and vegetables with oil. Bake for 30-35 minutes or until the chicken is golden and cooked through.

4. Meanwhile, place the couscous in a heatproof bowl. Pour over the boiling water. Cover with plastic wrap and set aside for 10 minutes. Fluff the couscous with a fork and place on a large platter.

5. Top the couscous with the roasted vegetables and stuffed chicken marylands. Sprinkle with the extra parsley. Serve with lemon wedges.

TIP: Switch it! Use a whole chicken and spread the feta mixture between the skin and breast meat. Depending on the size of your chicken, you will need to adjust the cooking time to 1 hour 20 minutes.