What are the main ingredients in Gorgeous Greek-Style Roast Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Gorgeous Greek-Style Roast Chicken?

Calories: 802, Carbs: 76 grams, Fat: grams, Protein: 46.3 grams, Sugar: 13.9 grams, Salt: 1064 grams

How do I prepare Gorgeous Greek-Style Roast Chicken?

GREEK IT UP: In a bowl, toss together the quartered tomatoes, cucumber chunks, pitted olives, sliced red onion, crumbled feta, and ¾ of the chopped oregano. Drizzle over some olive oil and the balsamic vinegar, and season. Toss to coat and set aside. WHERE’S THE OUZO?: Plate up the fluffy millet and the fresh Greek salad alongside one another. Top with the Mediterranean roast chicken pieces. Serve with a dollop of the homemade tzatziki, a lemon wedge and sprinklings of the remaining oregano. Beautiful work, Chef! MEDITERRANEAN ROAST: Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with a paper towel, coat in oil, ½ of the Mediterranean rub, ½ of the lemon zest and seasoning. Add the whole garlic cloves to the tray. Roast in the hot oven for 30-35 minutes until the chicken is cooked through and crispy and the garlic is soft. MOREISH MILLET: Place a pot over a medium heat. When hot, toast the millet with the remaining rub for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving. HOMESPUN TZATZIKI: Remove the whole roasted garlic cloves from the oven, squeeze the flesh out onto a chopping board and roughly chop. In a small bowl, toss the minced garlic with the diced cucumber, the plain yoghurt, the remaining lemon zest, and seasoning.

What should be prepared from my kitchen to make Gorgeous Greek-Style Roast Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Gorgeous Greek-Style Roast Chicken

Opa! Take yourself on a Mediterranean vacation, no passport required to access this Greek-inspired dish! Flavourful chicken roasted to perfection, a bona fide Greek salad, and to round out this winner, a DIY tzatziki dressing. Bring on the ouzo!

Gorgeous Greek-Style Roast Chicken

with homemade tzatziki dressing & a fresh Greek salad

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Chicken
Cucumber
Danish-style Feta
Free-range Chicken Pieces
Fresh Oregano
Fresh Origanum
Garlic Clove
Garlic Cloves
Lemon
Lemons
Mediterranean Rub
Millet
Pitted Kalamata Olives
Plain Yoghurt
Red Onion
Red Onions
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Gorgeous Greek-Style Roast Chicken

Serves 1

MEDITERRANEAN ROAST
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with a paper towel, coat in oil, ½ of the Mediterranean rub, ½ of the lemon zest and seasoning. Add the whole garlic clove to the tray. Roast in the hot oven for 30-35 minutes until the chicken is cooked through and crispy and the garlic is soft.
MOREISH MILLET
Place a pot over a medium heat. When hot, toast the millet with the remaining rub for 1-3 minutes, shifting occasionally. Pour in 150ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
GREEK IT UP
In a bowl, toss together the quartered tomatoes, cucumber chunks, pitted olives, sliced red onion, crumbled feta, and ¾ of the chopped oregano. Drizzle over some olive oil and the balsamic vinegar, and season. Toss to coat and set aside.
HOMESPUN TZATZIKI
Remove the whole roasted garlic clove from the oven, squeeze the flesh out onto a chopping board and roughly chop. In a small bowl, toss the minced garlic with the diced cucumber, the plain yoghurt, the remaining lemon zest, and seasoning.
WHERE’S THE OUZO?
Plate up the fluffy millet and the fresh Greek salad alongside one another. Top with the Mediterranean roast chicken pieces. Serve with a dollop of the homemade tzatziki, a lemon wedge and sprinklings of the remaining oregano. Beautiful work, Chef!

Free-range Chicken Pieces - 2
Mediterranean Rub - 7,5ml
Lemon - 1
Garlic Clove - 1
Millet - 75ml
Tomato - 1
Cucumber - 50g
Pitted Kalamata Olives - 25g
Red Onion - 1
Danish-style Feta - 40g
Fresh Oregano - 5g
Balsamic Vinegar - 15ml
Plain Yoghurt - 30ml

Download the Recipe

Serves 2

MEDITERRANEAN ROAST
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with a paper towel, coat in oil, ½ of the Mediterranean rub, ½ of the lemon zest and seasoning. Add the whole garlic cloves to the tray. Roast in the hot oven for 30-35 minutes until the chicken is cooked through and crispy and the garlic is soft.
MOREISH MILLET
Place a pot over a medium heat. When hot, toast the millet with the remaining rub for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
GREEK IT UP
In a bowl, toss together the quartered tomatoes, cucumber chunks, pitted olives, sliced red onion, crumbled feta, and ¾ of the chopped oregano. Drizzle over some olive oil and the balsamic vinegar, and season. Toss to coat and set aside.
HOMESPUN TZATZIKI
Remove the whole roasted garlic cloves from the oven, squeeze the flesh out onto a chopping board and roughly chop. In a small bowl, toss the minced garlic with the diced cucumber, the plain yoghurt, the remaining lemon zest, and seasoning.
WHERE’S THE OUZO?
Plate up the fluffy millet and the fresh Greek salad alongside one another. Top with the Mediterranean roast chicken pieces. Serve with a dollop of the homemade tzatziki, a lemon wedge and sprinklings of the remaining oregano. Beautiful work, Chef!

Free-range Chicken Pieces - 4
Mediterranean Rub - 15ml
Lemon - 1
Garlic Cloves - 2
Millet - 150ml
Tomatoes - 2
Cucumber - 100g
Pitted Kalamata Olives - 50g
Red Onion - 1
Danish-style Feta - 80g
Fresh Oregano - 10g
Balsamic Vinegar - 30ml
Plain Yoghurt - 65ml

Download the Recipe

Serves 3

MEDITERRANEAN ROAST
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with a paper towel, coat in oil, ½ of the Mediterranean rub, ½ of the lemon zest and seasoning. Add the whole garlic cloves to the tray. Roast in the hot oven for 35-40 minutes until the chicken is cooked through and crispy and the garlic is soft.
MOREISH MILLET
Place a large pot over a medium heat. When hot, toast the millet with the remaining rub for 2-4 minutes, shifting occasionally. Pour in 450ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
GREEK IT UP
In a bowl, toss together the quartered tomatoes, cucumber chunks, pitted olives, sliced red onion, crumbled feta, and ¾ of the chopped oregano. Drizzle over some olive oil and the balsamic vinegar, and season. Toss to coat and set aside.
HOMESPUN TZATZIKI
Remove the whole roasted garlic cloves from the oven, squeeze the flesh out onto a chopping board and roughly chop. In a small bowl, toss the minced garlic with the diced cucumber, the plain yoghurt, the remaining lemon zest, and seasoning.
WHERE’S THE OUZO?
Plate up the fluffy millet and the fresh Greek salad alongside one another. Top with the Mediterranean roast chicken pieces. Serve with a dollop of the homemade tzatziki, a lemon wedge and sprinklings of the remaining oregano. Beautiful work, Chef!

Free-range Chicken Pieces - 6
Mediterranean Rub - 22,5ml
Lemons - 2
Garlic Cloves - 3
Millet - 225ml
Tomatoes - 3
Cucumber - 150g
Pitted Kalamata Olives - 75g
Red Onions - 2
Danish-style Feta - 120g
Fresh Oregano - 15g
Balsamic Vinegar - 45ml
Plain Yoghurt - 85ml

Download the Recipe

Serves 4

MEDITERRANEAN ROAST
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with a paper towel, coat in oil, ½ of the Mediterranean rub, ½ of the lemon zest and seasoning. Add the whole garlic cloves to the tray. Roast in the hot oven for 35-40 minutes until the chicken is cooked through and crispy and the garlic is soft.
MOREISH MILLET
Place a large pot over a medium heat. When hot, toast the millet with the remaining rub for 2-4 minutes, shifting occasionally. Pour in 600ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
GREEK IT UP
In a bowl, toss together the quartered tomatoes, cucumber chunks, pitted olives, sliced red onion, crumbled feta, and ¾ of the chopped oregano. Drizzle over some olive oil and the balsamic vinegar, and season. Toss to coat and set aside.
HOMESPUN TZATZIKI
Remove the whole roasted garlic cloves from the oven, squeeze the flesh out onto a chopping board and roughly chop. In a small bowl, toss the minced garlic with the diced cucumber, the plain yoghurt, the remaining lemon zest, and seasoning.
WHERE’S THE OUZO?
Plate up the fluffy millet and the fresh Greek salad alongside one another. Top with the Mediterranean roast chicken pieces. Serve with a dollop of the homemade tzatziki, a lemon wedge and sprinklings of the remaining oregano. Beautiful work, Chef!