Food, Recipes

Roast chicken with lemon, chilli & mint, served with baked aubergine, tomato and feta

Cooked this for dinner on Tuesday. The chicken recipe was pulled out of another Sunday magazine – same goes for the aubergine bake. I don’t have the other page where it tells me the chef’s name. Apologies.

Roast chicken with lemon, chilli and mint
Serves 4

4 chicken legs, skin on
4 cloves of garlic, crushed
1 tsp crushed chilli flakes
2 lemons, juiced, zest of 1
6 tbsp olive oil
6 bushy sprigs of thyme
Salt and pepper
2 big handfuls of mint leaves
150g Greek yoghurt

Preheat the oven to 200˚C / 400˚F / gas mark 6.

Using a sharp knife, make three shallow slashes in the skin of each chicken leg;
then, in a large bowl, toss them together with everything except the mint and
yoghurt, seasoning well, until the legs are thoroughly coated. Add the juiced
lemon halves. Leave for 30 minutes if you have the time.

Remove the chicken legs from the marinade and place in a single layer in a shallow
roasting tin. Pour the marinade and lemon halves into the tin around them. Sprinkle
the skin with salt and place in the oven for about 40 minutes, basting with the pan
juices halfway through, until the skin is crisp and golden brown.

Finally, add 2 tbsp water, scatter the mint leaves over the top, and return to the
oven for another 5 minutes. While the chicken is cooking, mix the yoghurt with
a good sprinkle of salt.

Serve the chicken with a green salad, the juices from the tin and a blob of the
salted yoghurt.

Baked aubergine, tomato and feta
Serves 6

4 cloves of garlic, peeled
Olive oil
3 medium-sized aubergines, cut into 1cm thick slices
Dried oregano
2 x 400g tin chopped tomatoes
6 vine tomatoes, cut into 1cm thick slices
Salt and pepper
300g feta
Fresh oregano, leaves picked and chopped to garnish

Preheat oven to 200˚C / 400˚F / gas mark 6. Halve one of the garlic cloves and rub
the cut sides around the inside of an earthenware dish.

Put a large frying pan on a medium heat and ad a good lug of oil. Fry the aubergine for about 4 minutes on each side until golden, then transfer to a tray lined with kitchen paper. You may need to do this in batches (add a little more oil to the pan if needed).

Finely slice your remaining garlic and add to the pan with a pinch of dried oregano.
Fry until the garlic turns golden, then add the tinned tomatoes and leave to bubble
away for 2 minutes.

To build the bake: start with a layer of aubergine, top with a sprinkling of oregano and a layer of tomato slices. Cover with a layer of sauce, season and crumble over a little feta. Repeat the set again. Bake for 25 minutes, or until golden and bubbling. Sprinkle with fresh oregano and serve.

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7 thoughts on “Roast chicken with lemon, chilli & mint, served with baked aubergine, tomato and feta

  1. Paula Gooderson says:

    I tried the chicken dish last night but forgot to print off the recipe so it was a slight variation. Still came out yummy and i served it with a feta and baby tom salad.

    Loving your blog!!

    • Aahh, that’s good news! Love hearing that people have actually tried one of the recipes. It’s so good, think I might have to make it again quite soon. Caro.

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