Roast chicken with peppers & feta - Good Food Middle East
For a casual summer lunch, try this Mediterranean roast with chickpeas, vegetables and salty Greek cheese
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
- Aluminum foil
- Spoon
- Measuring spoon
Ingredients
- 1 garlic bulb, separated into cloves, 3 crushed, remainder left whole
- 2 tbsp chopped oregano
- 2 lemons, juice of 1, the other cut into wedges
- 4 tbsp olive oil
- 1 chicken (about 1.6kg/3lb 8oz)
- 3 large red peppers, deseeded and cut into large chunks
- 3 small red onions, cut into wedges
- 4 large courgettes, cut into thick wedges
- 3 tbsp chopped mint, plus a few sprigs to serve
- 200g pack feta cheese, crumbled into chunks
- 400g can chickpeas, drained
- crusty bread, to serve (optional)
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