BUTTERFLIED GREEK CHICKEN
SERVES 4-6 PREP 25 MINS + MARINATING COOK 50 MINS
1.4kg whole chicken, butterflied 2 tbsp olive oil, plus 1 tbsp extra ¼ cup lemon juice , plus wedges to serve 1 tbsp red wine vinegar 2 cloves garlic, crushed, plus 1 head, halved 2 tsp dried oregano 2 tsp dried mint 12 kipfler potatoes, washed, parboiled, halved 1 eggplant, sliced 1 red capsicum, seeded, sliced 2 zucchini, thick slices 100g feta, crumbled 6 thyme sprigs lemon, crusty bread, to serve
Place chicken in a shallow dish. In a bowl, combine oil, juice, vinegar, crushed garlic and herbs. Rub over chicken to coat well. Season to taste. Chill 2 hours.
2 Preheat oven to moderate, 180°C. Thread skewers through chicken (legs and then wings) to keep flat shape. Place in a baking dish. Bake 10 mins.
3 Add vegetables and extra garlic to pan. Drizzle with extra oil. Season.
4 Bake 35 mins until chicken is cooked through and vegetables are tender. Sprinkle over feta and thyme. Bake 5 mins. Serve with lemon and crusty bread.