Herb Roasted Chicken with Mediterranean Vegetables
- Prep Time30 min
- Cook Time1 hr 35 min
- Total Time2 hr 5 min
- YieldServes 4-6
Ingredients
- 1 medium/large George and Jo’s free range chicken
- ¼ cup olive oil
- 1 rounded tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- 4 garlic cloves – minced
- Sea salt and cracked black pepper
Vegetables
- 2 large red capsicums – each deseeded and cut into 6 large pieces
- 1 large purple kumara – cut into cubes
- 3 medium potatoes – washed and cut into cubes
- 1 red onion – cut into 8 wedges
- 1 stem fresh rosemary
- 3 medium zucchini – halved lengthways and cut into thirds
- ¾ cup pitted kalamata olives
- 150 grams feta – cut into cubes
- Olive oil for drizzling
Yoghurt sauce
- ½ telegraph cucumber
- 1 cup full-fat Greek yoghurt
- ¼ teaspoon ground cinnamon
- Handful fresh mint – roughly chopped
- Sea salt and cracked black pepper
Method
Next make the yoghurt sauce. Grate the cucumber on a box grater and squeeze tightly to remove as much liquid as possible. Combine in a bowl along with the other ingredients. Season generously with sea salt and cracked black pepper.
Pat the chicken dry with paper towels. Mix together the olive oil, herbs and garlic. Rub all over the chicken and place a tablespoon or two inside the chicken too. Sprinkle generously with sea salt and cracked black pepper. Tie with legs together. Place on a large oven-proof tray.
Toss the capsicum, kumara, potatoes and red onion with a little olive oil. Season with salt and pepper. Scatter the leaves of the rosemary stem and place vegetables around the chicken. Bake for 45 minutes.
