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Recipe
Sarah Pound’s Mediterranean Crispy Chicken with Roasted Vegetables
- 1hr
- serves 4
- easy peezy
Ingredients
- Marinade
- ½ cup Red Island Extra Virgin Olive Oil
- ½ lemon, juice squeezed
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tbsp dried Italian herbs
- 4 chicken thighs (skin on), approx. 150g each
- 1 cup pumpkin, roughly chopped
- 1 large zucchini, cut into thick rounds
- 1 leek, cut into thin rounds
- 1 cup cherry tomatoes
- ½ capsicum, roughly chopped
- ½ cup olives, pitted
- 80g feta cheese, crumbled
- Sea salt flakes & black pepper
- Fresh lemon and parsley to serve
Method
- 1 Preheat oven to 200C
- 2 For the marinade, mix all ingredients in a small bowl.
- 3 Spoon half the marinade over the skin of the chicken and use a spoon or your hands to rub it into the chicken skin. Set aside.
- 4 To a large roasting dish, add the pumpkin, zucchini, leek, cherry tomatoes, capsicum and olives. Add the remaining half of the marinade to the vegetables and mix them all through. Place the chicken pieces on top (skin side up). Season well, then roast in the oven for 35-40 minutes, until the veggies are cooked, and the chicken skin is golden.
- 5 To finish, drizzle some Red Island, scatter some feta and parsley and squeeze some fresh lemon juice over the dish.
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