Roast Chicken with Big Bear’s, Peppers & Feta
This recipe is perfect for a light summer’s lunch, sitting in the garden around the table with a glass of Pimm’s or a cold glass of white wine.
1 garlic bulb, separated into cloves (3 crushed and the remaining left whole)
2 tbsp chopped oregano
2 lemons 1 for the juice, the other cut into wedges
4 tbsp olive oil
1 chicken (around 1.6kg)
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 Dressing
200g pack of feta cheese, crumbled into chunks
400g chickpeas, drained
crusty bread to serve (optional)
- Heat oven at 180c. Mix together crushed garlic and oregano with lemon juice, 3 tbsp of the olive oil and all of the Big Bear’s Honey Dressing. Season. Make a few slashes in each chicken leg, the put the chicken in a large roasting tin and rub in two tbsp of the dressing mixture. Stuff the squeezed lemon shells inside the body cavity and roast for 30 mins.
2. Meanwhile, tip the peppers, onions, whole garlic cloves and courgettes into a large bowl, and toss with the remaining olive oil and some seasoning. After 30 minutes, pile the veg around the chicken, drizzle with half the remaining dressing mixture and roast for an hour.
3. Remove the chicken from the oven, lift onto a platter, cover with foil, pour it off, skim and return the juices to the tin. Stir the lemon wedges, mint, feta chickpeas and remaining dressing through the veg and juices. Then return to the oven for 10 mins to warm through. Pile around the chicken, scatter with mint sprigs and serve with bread if you like, to mop up all the yummy juices.