Roast chicken with peppers & feta

Serves 4 Prep 20 mins Cook 1 hr 30 mins

1 garlic bulb, cloves separated,

3 crushed, the rest left whole 2 tbsp chopped oregano (or

1½ tbsp dried oregano) 2 lemons, 1 juiced and shells reserved,

the other cut into wedges 4 tbsp olive oil 1 chicken (about 1.6kg) 3 large red peppers, deseeded and

cut into large chunks 3 small red onions, cut into wedges 4 large courgettes, cut into thick batons 3 tbsp chopped mint, plus a few sprigs 200g pack feta, crumbled into chunks 400g can chickpeas, 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, 3 tbsp of the oil and some seasoning. Make a few slashes in each chicken leg, then put the bird in a large roasting tin and rub with 2 tbsp of the dressing. Stuff the cavity with the lemon shells, then roast for 30 mins.

2 Meanwhile, tip the garlic cloves, peppers, onions and courgettes in a bowl, season and toss in the rest of the oil. After 30 mins, pile the veg around the bird, drizzle with half the dressing and roast for 1 hr.

3 Lift the chicken onto a platter, cover with foil and leave to rest. Check the tin – 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 the rest of the 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. PER SERVING 929 kcals, fat 59g, saturates 19g, carbs 29g, sugars 14g, fibre 9g, protein 67g, salt 2.8g