Slow Roasted Greek Chicken with Crumbled Feta, Lemon and Olives
Recipe by The Dairy Kitchen
Cook 2 - 2 1/2 hrsServes 6
Ingredients
Method
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
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
