Posted on July 14, 2015 by Jenny Cromack

For many a Sunday roast is a family tradition, here is a healthy summer twist on a roast chicken. You can even cook it on the BBQ or eat alfresco if its nice weather.

Roast Chicken With Roasted Vegetables And Feta
Serves 4

Ingredients

1 garlic bulb (3 cloves crushed, remainder left whole)
2 x lemons (1 cut up into wedges, juice of the other)
2 x tbsp chopped oregano
4 x tbsp olive oil
1 x large free range chicken
3 x large red peppers, deseeded and cut into large chunks
3 x small red onions, cut into wedges
4 x courgettes, cut into thick wedges
3 x tbsp chopped mint
200g pack feta cheese, crumbled into chunks
400g can chickpeas, drained

Method

1. Oven temperature 200C/180C fan/gas 6. Make a dressing by mixing the crushed garlic, oregano, lemon juice and oil add a little pepper to season, take your chicken and score the skin in various places then rub in half the dressing, Stuff the squeezed lemon shells inside the body cavity. Roast for 30 mins.
2. Whilst the chicken is roasting add the chopped peppers, onions, courgettes and tomatoes into a large bowl with the whole garlic add a little oil and after 30 mins pile around the chicken add half the remaining dressing and roast for 1 hr
3. Remove the chicken from the oven, cover with foil and leave to rest. Drain any fat out of the roasting tray and add the lemon wedges, feta, chickpeas, mint and the remainder of the dressing and return to the oven for 10 mins to warm!
4. Enjoy!!