BUT­TER­FLIED GREEK CHICKEN

Woman’s Day (Australia) - - Food To Love -

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.

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