Name: Slow Roasted Greek Chicken with Crumbled Feta, Lemon and Olives
Cook time: 2 h 30 min
Ingredients: 6 chicken Marylands; 1/4 cup extra virgin olive oil; Salt and freshly ground black pepper, to taste; 1 tablespoon dried rigani (or dried oregano); 2 large lemons, thickly sliced; 12 whole cloves garlic, unpeeled; 6 washed potatoes, unpeeled and cut into wedges; 1/2 cup Kalamata olives; 200g Australian feta; Crusty bread and Greek style salad, for serving

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Toss chicken, olive oil, seasonings, rigani, lemon, garlic and potatoes together in a large heavy based baking dish until well coated
Cover tightly with foil and bake at 180°C for 1 1/2 hours or until chicken is cooked through and potatoes are tender
Remove foil and increase temperature to 200°C. Bake uncovered for a further 15 minutes or until chicken and potatoes are golden and crisp. Crumble feta and olives over dish and continue cooking for a further 5-10 minutes or until cheese is warm and just softened
Rest for 10 minutes before serving with crusty bread to mop up excess juices and Greek style salad

Tips & Hints:

Squeeze cooked garlic cloves over chicken before serving for a sweet garlic flavouring. Dried rigani is an intensely flavoured wild oregano used extensively in Greek cooking. Rigani is available packaged in bunches from continental supermarkets and delicatessens. Rub between fingers or palms to release flower buds from their stems. Store in an airtight container in a dark cupboard. Dried oregano can be substituted if rigani is unavailable.

Toss chicken, olive oil, seasonings, rigani, lemon, garlic and potatoes together in a large heavy based baking dish until well coated
Cover tightly with foil and bake at 180°C for 1 1/2 hours or until chicken is cooked through and potatoes are tender
Remove foil and increase temperature to 200°C. Bake uncovered for a further 15 minutes or until chicken and potatoes are golden and crisp. Crumble feta and olives over dish and continue cooking for a further 5-10 minutes or until cheese is warm and just softened
Rest for 10 minutes before serving with crusty bread to mop up excess juices and Greek style salad

Tips & Hints:

Squeeze cooked garlic cloves over chicken before serving for a sweet garlic flavouring. Dried rigani is an intensely flavoured wild oregano used extensively in Greek cooking. Rigani is available packaged in bunches from continental supermarkets and delicatessens. Rub between fingers or palms to release flower buds from their stems. Store in an airtight container in a dark cupboard. Dried oregano can be substituted if rigani is unavailable.

Toss chicken, olive oil, seasonings, rigani, lemon, garlic and potatoes together in a large heavy based baking dish until well coated
Cover tightly with foil and bake at 180°C for 1 1/2 hours or until chicken is cooked through and potatoes are tender
Remove foil and increase temperature to 200°C. Bake uncovered for a further 15 minutes or until chicken and potatoes are golden and crisp. Crumble feta and olives over dish and continue cooking for a further 5-10 minutes or until cheese is warm and just softened
Rest for 10 minutes before serving with crusty bread to mop up excess juices and Greek style salad

Tips & Hints:

Squeeze cooked garlic cloves over chicken before serving for a sweet garlic flavouring. Dried rigani is an intensely flavoured wild oregano used extensively in Greek cooking. Rigani is available packaged in bunches from continental supermarkets and delicatessens. Rub between fingers or palms to release flower buds from their stems. Store in an airtight container in a dark cupboard. Dried oregano can be substituted if rigani is unavailable.

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