eCook Meal
Gorgeous Greek-Style Roast Chicken
with homemade tzatziki dressing & a fresh Greek salad
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R178.94
for 4 servings · R44.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
-
Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
-
Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
-
Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
-
Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
Not in the Woolies basket — source these elsewhere:
- Millet
- Mediterranean Rub
- Fresh Origanum
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Gorgeous Greek-Style Roast Chicken?
The preparation time for Gorgeous Greek-Style Roast Chicken with homemade tzatziki dressing & a fresh Greek salad is between 15 and 30 minutes.
What is the total time required to make Gorgeous Greek-Style Roast Chicken with homemade tzatziki dressing & a fresh Greek salad?
The total time required to make Gorgeous Greek-Style Roast Chicken with homemade tzatziki dressing & a fresh Greek salad is between 40 and 55 minutes.
How many servings does Gorgeous Greek-Style Roast Chicken provide?
4 servings
What are the main ingredients in Gorgeous Greek-Style Roast Chicken?
Balsamic Vinegar, Chicken, Cucumber, Feta, Fresh Origanum, Garlic, Lemon, Mediterranean Rub, Millet, Oregano, Pitted Kalamata Olives, Red Onion, Tomato, Yoghurt
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?
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! 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. 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. 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.
What should be prepared from my kitchen to make Gorgeous Greek-Style Roast Chicken?
Balsamic Vinegar, Chicken, Cucumber, Feta, Fresh Origanum, Garlic, Lemon, Mediterranean Rub, Millet, Oregano, Pitted Kalamata Olives, Red Onion, Tomato, Yoghurt
How many calories does Gorgeous Greek-Style Roast Chicken have?
802 calories
How much fat content does Gorgeous Greek-Style Roast Chicken have?
grams