GREEKGREEK CHICKENCHICKEN BAKE
SERVES 4 PREP 20 MINS COOK 30 MINS PER SERVE 3240kj
2 cups chunky breadcrumbs 75g fetta, crumbled grated zest 1 lemon 2 tbsp olive oil 2kg whole chicken, portioned into 8 2 red capsicums, seeded, roughly chopped 2 zucchini, halved, sliced 1 red onion, wedges 400g can diced tomatoes ½ cup chicken stock 1 tsp dried oregano fresh oregano leaves, to serve 1 Preheat oven to moderate, 180°C. 2 In a small bowl, combine breadcrumbs, fetta and zest.
3 In a flameproof casserole dish, heat oil on medium. Cook chicken 3-4 mins, turning, until golden.
4 Add capsicum, zucchini, onion, tomatoes, water, stock and oregano. Season. Bring to boil.
5 Scatter over crumbs. Bake 20-25 mins until chicken is cooked through and crumbs are golden. Serve sprinkled with oregano leaves. Accompany with salad or crusty bread, if liked.