Made from seasonal ingredients to capture clean, light, and refreshing tastes, Greek food is a mouthwatering Mediterranean cuisine that can transport you to Mykonos with just one bite. This Greek feast features oven-roasted chicken, with butternut & onion, sided with a feta, olives & parsley salsa and lemony green beans.
Greek Chicken & Roast Veg
Greek Chicken & Roast Veg
with zesty green beans & an olive and feta salsa
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Chicken
- Danish-style Feta
- Free-range Chicken Thighs
- Fresh Parsley
- Greek Salt
- Green Beans
- Lemon Juice
- Onion
- Onions
- Pitted Olives
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GREEK ROAST
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Spread the chicken pieces on a roasting tray. Coat in oil and the Greek salt. Coat the butternut pieces and the onion wedges in oil and seasoning. Place the veggies around the spiced chicken. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
OLIVE & FETA SALSA
In a bowl, combine the halved olives, the drained feta, ½ of the lemon juice, and ½ the chopped parsley. Add a drizzle of olive oil and seasoning. Set aside.
ZESTY BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting occasionally). In the final minute, add the remaining lemon juice (to taste). Remove from the pan, season, and cover.
IT ALL COMES TOGETHER
Plate up the Greek chicken. Side with the roasted veggies, the zesty green beans, and the olive and feta salsa. Garnish with the remaining parsley. Enjoy, Chef!
Free-range Chicken Thighs - 2
Greek Salt - 5ml
Butternut - 250g
Onion - 1
Pitted Olives - 30g
Danish-style Feta - 30g
Lemon Juice - 10ml
Fresh Parsley - 3g
Green Beans - 80g
GREEK ROAST
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Spread the chicken pieces on a roasting tray. Coat in oil and the Greek salt. Coat the butternut pieces and the onion wedges in oil and seasoning. Place the veggies around the spiced chicken. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
OLIVE & FETA SALSA
In a bowl, combine the halved olives, the drained feta, ½ of the lemon juice, and ½ the chopped parsley. Add a drizzle of olive oil and seasoning. Set aside.
ZESTY BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). In the final minute, add the remaining lemon juice (to taste). Remove from the pan, season, and cover.
IT ALL COMES TOGETHER
Plate up the Greek chicken. Side with the roasted veggies, the zesty green beans, and the olive and feta salsa. Garnish with the remaining parsley. Enjoy, Chef!
Free-range Chicken Thighs - 4
Greek Salt - 10ml
Butternut - 500g
Onion - 1
Pitted Olives - 60g
Danish-style Feta - 60g
Lemon Juice - 20ml
Fresh Parsley - 5g
Green Beans - 160g
GREEK ROAST
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Spread the chicken pieces on a roasting tray. Coat in oil and the Greek salt. Coat the butternut pieces and the onion wedges in oil and seasoning. Place the veggies around the spiced chicken. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
OLIVE & FETA SALSA
In a bowl, combine the halved olives, the drained feta, ½ of the lemon juice, and ½ the chopped parsley. Add a drizzle of olive oil and seasoning. Set aside.
ZESTY BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). In the final minute, add the remaining lemon juice (to taste). Remove from the pan, season, and cover.
IT ALL COMES TOGETHER
Plate up the Greek chicken. Side with the roasted veggies, the zesty green beans, and the olive and feta salsa. Garnish with the remaining parsley. Enjoy, Chef!
Free-range Chicken Thighs - 6
Greek Salt - 15ml
Butternut - 750g
Onions - 2
Pitted Olives - 90g
Danish-style Feta - 90g
Lemon Juice - 30ml
Fresh Parsley - 8g
Green Beans - 240g
GREEK ROAST
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Spread the chicken pieces on a roasting tray. Coat in oil and the Greek salt. Coat the butternut pieces and the onion wedges in oil and seasoning. Place the veggies around the spiced chicken. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
OLIVE & FETA SALSA
In a bowl, combine the halved olives, the drained feta, ½ of the lemon juice, and ½ the chopped parsley. Add a drizzle of olive oil and seasoning. Set aside.
ZESTY BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting occasionally). In the final minute, add the remaining lemon juice (to taste). Remove from the pan, season, and cover.
IT ALL COMES TOGETHER
Plate up the Greek chicken. Side with the roasted veggies, the zesty green beans, and the olive and feta salsa. Garnish with the remaining parsley. Enjoy, Chef!
Free-range Chicken Thighs - 8
Greek Salt - 20ml
Butternut - 1kg
Onions - 2
Pitted Olives - 120g
Danish-style Feta - 120g
Lemon Juice - 40ml
Fresh Parsley - 10g
Green Beans - 320g
Woolies Products in this dish
