Your Weekend Greek Dish!

Your Weekend Greek Dish!

Here you go guys! Another great recipe for the weekend and for the family. It’s definitely got some Greek vibes to it, but I have adapted it slightly. You can boost the flavour by adding a squeeze of fresh lemon at the end, but one thing is for sure, you do need a good chunk of feta on the side of this dish…well don’t you with every dish?! Hope you enjoy it!

Roast Chicken with Dill & Parsley Garden Peas & Potatoes

Serves 4

1 medium chicken, preferably free-range
250 grams frozen garden peas
250mls chicken stock
200 grams charlotte potatoes, cut into 2 inch chunks
4 garlic cloves, peeled and gently crushed
2 tsp dried dill
Handful fresh parsley, finely diced
100 grams feta, preferably goats milk and sheeps milk
4 tbsp olive oil
Salt and Pepper, to season

  1. Preheat the oven to 180C. Grab a medium size baking tray, add the olive oil, garden peas, potatoes, garlic and dill. Give this all a good toss. Flatten this out in the tray. Add the chicken stock.
  2. Add the chicken on top of all the peas & potatoes. Drizzle olive oil all over the chicken, and sprinkle generously with salt and freshly ground pepper.
  3. Place in the oven, on the middle shelf, and bake for 1hr30 minutes. Crank the oven heat upto 200C, and cook the chicken for a further 10-15 minutes.
  4. Remove the dish from the oven, and leave to cook for 10 minutes. Remove the chicken, place on a separate plate. Add the parsley and a squeeze of lemon (optional) to the peas & potatoes. Give this a good stir.
  5. Cut the chicken up, and serve the peas & potatoes on the side, with a generous chunk of feta. Enjoy!
By | 2018-04-14T09:30:31+00:00 April 14th, 2018|Recipes|0 Comments

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