Roast Chicken With Peppers & Feta Recipe

Name: Roast Chicken With Peppers & Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic, bulb separated into cloves, 3 crushed, remainder left whole; 2 tablespoons chopped oregano; 2 lemons, juice of 1, the other cut into wedges; 4 tablespoons olive oil; 1 chicken (about 3lb 8oz); 3 red peppers, deseeded and cut into large chunks; 3 red onions, cut into wedges; 4 zucchini, cut into thick wedges; 3 tablespoons chopped mint, plus a few sprigs to serve; 7 ounces feta cheese, crumbled into chunks; 14 ounces garbanzo beans, drained; crusty bread, to serve

Servings: persons

1 garlic, bulb separated into cloves, 3 crushed, remainder left whole
2 tablespoons chopped oregano
2 lemons, juice of 1, the other cut into wedges
4 tablespoons olive oil
1 chicken (about 3lb 8oz)
3 red peppers, deseeded and cut into large chunks
3 red onions, cut into wedges
4 zucchini, cut into thick wedges
3 tablespoons chopped mint, plus a few sprigs to serve
7 ounces feta cheese, crumbled into chunks
14 ounces garbanzo beans, drained
crusty bread, to serve

1
Heat oven to 400F
2
Mix the crushed garlic and oregano with the lemon juice and 3 tbsp of the oil to make a dressing.
3
Season.
4
Make a few slashes in each chicken leg, then put the chicken in a large roasting tin and rub with 2 tbsp of the dressing.
5
Stuff the squeezed lemon shells inside the body cavity.
6
Roast for 30 minutes
7
Meanwhile, tip the peppers, onions, whole garlic cloves and zucchini into a large bowl, and toss with the remaining oil and some seasoning.
8
After 30 mins, pile the veg around the chicken, drizzle with half the remaining dressing and roast for 1 hours
9
Remove the chicken from the oven, lift onto a platter, cover with foil and leave to rest.
10
Check the roasting tin, and if the chicken has rendered a lot of fat, pour it off, skim and return the juices to the tin.
11
Stir the lemon wedges, mint, feta, garbanzos and remaining dressing through the veg and juices, then return to the oven for 10 mins to warm through.
12
Pile around the chicken, scatter with mint sprigs and serve with bread, if you like, to mop up the juices.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 garlic, bulb separated into cloves, 3 crushed, remainder left whole, 2 tablespoons chopped oregano, 2 lemons, juice of 1, the other cut into wedges, 4 tablespoons olive oil, and more.

Yes, Roast Chicken With Peppers & Feta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken With Peppers & Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions