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
- Chicken Drum and Thigh
- Free-Range Chicken Drum and Thigh
- Free-Range Chicken Drums and Thighs
- Fresh Parsley
- Greek Salt
- Green Beans
- Lemon Juice
- Onion
- Onions
- Pitted Kalamata Olives
- Ricotta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GREEK ROAST
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken. Side with the roasted veggies, the zesty Green Beans, and the olive and feta salsa. Garnish with the remaining parsley. Enjoy, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-drum-and-thigh/" title="View all our recipes with Free-Range Chicken Drum and Thigh at eCook">Free-Range Chicken Drum and Thigh - 1
Greek Salt - 5ml
Butternut - 250g
Onion - 1
Pitted Kalamata Olives - 30g
Ricotta - 1
Lemon Juice - 10ml
Fresh Parsley - 3g
Green Beans - 80g
GREEK ROAST
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken. Side with the roasted veggies, the zesty Green Beans, and the olive and feta salsa. Garnish with the remaining parsley. Enjoy, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-drums-and-thighs/" title="View all our recipes with Free-Range Chicken Drums and Thighs at eCook">Free-Range Chicken Drums and Thighs - 1
Greek Salt - 10ml
Butternut - 500g
Onion - 1
Pitted Kalamata Olives - 60g
Ricotta - 1
Lemon Juice - 20ml
Fresh Parsley - 5g
Green Beans - 160g
GREEK ROAST
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken. Side with the roasted veggies, the zesty Green Beans, and the olive and feta salsa. Garnish with the remaining parsley. Enjoy, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-drum-and-thigh/" title="View all our recipes with Chicken Drum and Thigh at eCook">Chicken Drum and Thigh - 1
Greek Salt - 15ml
Butternut - 750g
Onions - 2
Pitted Kalamata Olives - 90g
Ricotta - 1
Lemon Juice - 30ml
Fresh Parsley - 8g
Green Beans - 240g
GREEK ROAST
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken. Side with the roasted veggies, the zesty Green Beans, and the olive and feta salsa. Garnish with the remaining parsley. Enjoy, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-drums-and-thighs/" title="View all our recipes with Free-Range Chicken Drums and Thighs at eCook">Free-Range Chicken Drums and Thighs - 1
Greek Salt - 20ml
Butternut - 1kg
Onions - 2
Pitted Kalamata Olives - 120g
Ricotta - 1
Lemon Juice - 40ml
Fresh Parsley - 10g
Green Beans - 320g
Frequently Asked Questions
What is the preparation time for Greek Chicken & Roast Veg?
The preparation time for Greek Chicken & Roast Veg with zesty green beans & an olive and feta salsa is between 30 and 45 minutes.
What is the total time required to make Greek Chicken & Roast Veg with zesty green beans & an olive and feta salsa?
The total time required to make Greek Chicken & Roast Veg with zesty green beans & an olive and feta salsa is between 40 and 55 minutes.
How many servings does Greek Chicken & Roast Veg provide?
4 servings
What are the main ingredients in Greek Chicken & Roast Veg?
Butternut, Chicken, Chicken Drum and Thigh, Free-Range Chicken Drum and Thigh, Free-Range Chicken Drums and Thighs, Fresh Parsley, Greek Salt, Green Beans, Lemon Juice, Onion, Onions, Pitted Kalamata Olives, Ricotta
What is the nutritional information of Greek Chicken & Roast Veg?
Calories: 832, Carbs: 49 grams, Fat: grams, Protein: 61.1 grams, Sugar: 18.1 grams, Salt: 2557 grams
How do I prepare Greek Chicken & Roast Veg?
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. 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. 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). 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!
What should be prepared from my kitchen to make Greek Chicken & Roast Veg?
Butternut, Chicken, Chicken Drum and Thigh, Free-Range Chicken Drum and Thigh, Free-Range Chicken Drums and Thighs, Fresh Parsley, Greek Salt, Green Beans, Lemon Juice, Onion, Onions, Pitted Kalamata Olives, Ricotta
How many calories does Greek Chicken & Roast Veg have?
832 calories
How much fat content does Greek Chicken & Roast Veg have?
grams
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