Chicken
Oven roasted split chicken with a flavourful lemon, garlic and oregano marinade served alongside a fresh Greek salad to share.
1. Set oven to 250ºC. Combine crushed garlic, lemon juice, 2 tsp oregano, 1 tbsp paprika, 2 tbsp soy sauce and 2 tbsp oil in a bowl. Place chicken on lined oven tray and slash to the bone. Rub marinade over. Roast for 30-35 minutes until cooked through.
2. Place millet in a saucepan with plenty of water. Bring to the boil and simmer for 15-20 minutes until tender. Drain and rinse.
3. Chop lemon thyme leaves. Whisk together with 2 tbsp red wine vinegar, 1/4 cup olive oil, salt and pepper.
4. Thinly slice red onion. Dice capsicum, cucumber and tomatoes. Roughly chop olives. Toss together with millet and dressing.
5. Serve salad and chicken at the table to share.
Notes:
Slashing the chicken will help the marinade infuse as well as reduce cooking time.
2. Place millet in a saucepan with plenty of water. Bring to the boil and simmer for 15-20 minutes until tender. Drain and rinse.
3. Chop lemon thyme leaves. Whisk together with 2 tbsp red wine vinegar, 1/4 cup olive oil, salt and pepper.
4. Thinly slice red onion. Dice capsicum, cucumber and tomatoes. Roughly chop olives. Toss together with millet and dressing.
5. Serve salad and chicken at the table to share.
Notes:
Slashing the chicken will help the marinade infuse as well as reduce cooking time.
garlic 2 cloves
Lemon 1/2
Whole split chicken 1
millet 1 packet (150g)
lemon thyme 1/2 packet
Red onion 1/4
Green capsicum 1
Continental cucumber 1/2
tomatoes 2
Kalamata olives 1 tub (200g)
From your pantry:
oil (for cooking + olive), salt, pepper, dried oregano, soy sauce (or tamari) , red wine vinegar, ground paprika
Lemon 1/2
Whole split chicken 1
millet 1 packet (150g)
lemon thyme 1/2 packet
Red onion 1/4
Green capsicum 1
Continental cucumber 1/2
tomatoes 2
Kalamata olives 1 tub (200g)
From your pantry:
oil (for cooking + olive), salt, pepper, dried oregano, soy sauce (or tamari) , red wine vinegar, ground paprika
