Greek-style roast chicken
Janet Mitchell
Greek-style roast chicken
1
Greek-style roast chicken
Always an impressive dish, a whole bird (eaten without the skin) provides plenty of protein, little saturated fat, and good amounts of B vitamins and zinc.
Ingredients
Serves: 4
- 1/4 cup sun-dried tomato halves (not oil-packed)
- 1/3 cup chopped fresh mint
- 1/4 cup Kalamata or other brine-cured black olives, pitted and chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon grated lemon zest
- Salt
- 2 small chickens (500g each), halved
- Oven-roasted potatoes (optional)
- 4 sprigs fresh flat-leaf parsley
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Preheat the oven to 210°C. Bring 1 cup water to a boil in a small saucepan. Add the sun-dried tomatoes and cook for 5 minutes. Drain the tomatoes, reserving 2 tablespoons of the cooking liquid. Place the reserved liquid in a medium bowl. When cool enough to handle, coarsely chop the sun-dried tomatoes and add to the bowl.
- Add the mint, olives, garlic, lemon zest and a pinch of salt to the sun-dried tomatoes, stirring to combine. Using your fingers, carefully lift the breast skin and as much of the thigh skin as you can on each bird without tearing it. Place a quarter of the stuffing mixture under the skin of each half.
- Place the birds, skin-side-up, on a rack in a baking dish, and roast for 25 minutes or until cooked through. Serve with potatoes, if liked, and garnished with the parsley sprigs.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(0)
Reviews in English (0)
Write a review
Click on stars to rate