Honey & Mustard Dressing with Chicken, Peppers & Feta

Preparation Time

20 mins

Cooking Time

1 hour 30 mins



This recipe is perfect for a light summer lunch.


1 whole bulb garlic

2 tbsp chopped oregano

2 lemons – 1 for the juice, the other cut into wedges

4 tbsp olive oil

1 medium to large chicken

3 large peppers, deseeded and cut into large chunks

3 small red onions, cut into wedges

4 large courgettes, cut into thick slices

3 tbsp chopped mint, plus a few sprigs to serve

3 tbsp Big Bear’s Honey & Mustard Dressing

200g pack of feta cheese, crumbled into chunks

400g tin of chickpeas, drained

Crusty bread to serve (optional)


  1. Heat oven to 180°c. Mix together 3 of the crushed garlic cloves and oregano with the juice of 1 lemon (keep hold of the squeezed lemon), 3 tbsp of the olive oil and all of the Big Bear’s Honey & Mustard Dressing, and season with salt and pepper.
  2. Place the chicken in a large roasting tin and make a few slashes in each chicken leg.
  3. Rub 2tbsp of the dressing mixture onto the chicken and stuff the squeezed lemon shells inside the body cavity.
  4. Roast in the oven at 180°c for 30 mins.
  5. Meanwhile, tip the peppers, onions, whole garlic cloves and courgettes into a large bowl, and toss with the remaining olive oil and some seasoning.
  6. After 30 minutes, take the chicken out and pile the veg around it
  7. Drizzle with half the remaining dressing mixture and return to the oven to roast for a further hour.
  8. Remove the chicken from the oven, lift onto a platter and cover with foil leaving it somewhere warm to rest (away from the dog’s reach).
  9. Return the juices to the tin and stir the lemon wedges, mint, feta, chickpeas and remaining dressing through the veg and juices.
  10. Return to the oven for 10 mins to warm through.
  11. Place the chicken on a platter with the veggies piles around it, scatter with mint sprigs.
  12. Serve with warm crusty bread bread to mop up all the yummy juices.

Products Used In This Recipe