Greek Salad with Herby Roast Chicken

Greek Salad with Herby Chicken from Supper in the Suburbs

Print Recipe

No ratings yet

Greek Salad with Herby Roast Chicken

This Greek Salad with Herby Roast Chicken is a delicious summer meal.

Prep Time30

Cook Time1 20

Total Time1 50

Course: Main Course

Cuisine: Mediterranean

Servings: people

Calories: 723.92kcal

Ingredients

For the salad

1 large cucumber cubed
2 beef tomatoes cubed
14 cherry tomatoes halved
1 red onion diced
240 g chickpeas drained weight
150 g black olives pitted and sliced
250 g feta

For the vinaigrette

50 ml olive oil
1 lemon juice only
2 tbsp red wine vinegar
2 cloves garlic crushed
1 tsp dried oregano
1 pinch salt
1 pinch black pepper

For the roast chicken

1.5 kg chicken
1 lemon
3 tbsp dried oregano rosemary, lemon thyme, bay and sage (or similar herb mix)
100 g butter

Metric - US Customary

Instructions

Begin by pre-heating your oven to gas mark 1 of 140C.
Next rub the chicken with the butter and sprinkling the herbs over the top.
Cut the lemon in half and place inside the chicken.
Pop the chicken into a baking tray, pouring a cup of water in the bottom of the pan and cover with foil (avoid the foil touching the chicken). Bake in the centre of the oven for 1 hour.
Remove the foil cover from the chicken and turn the oven up to gas mark 6 or 180C. Bake for another 20 minutes.
15 minutes before serving combined the salad vegetables in a large dish.
Crumble the feta over the top and toss together.
Finally, mix the oil, vinegar, lemon juice, garlic, herbs and seasoning. Place this in a jug or jam jar for serving.
Serve the chicken on a large plate with the salad and vinaigrette so people can help themselves!

Notes

A top tip for ensuring the chicken is cooked is to pierce the thigh of the chicken with a skewer, only once the juices run clear is the chicken cooked through.

Nutrition