Roast garlic & lemon chicken
Prep 20 mins | Cook 45 mins | Serves 4
1 x 1.5kg chicken, trimmed of excess fat
and cut into 6 pieces
2 heads garlic, halved crossways
8 sprigs thyme + extra to serve
1⁄4 cup olive oil
100g marinated feta cheese, drained and roughly crumbled
Mashed potatoes, to serve
Step 1 Preheat oven to 200°C/180°C fan-forced. Place chicken, garlic and thyme sprigs into a large non-stick roasting pan. Drizzle with oil. Juice one lemon and drizzle over chicken. Season with salt and pepper. Toss to coat chicken. Cut remaining lemon into lemon wedges and add to pan. Roast, turning once, for 40–45 minutes, or until chicken is golden and just cooked through. Remove from oven.
Step 2 Squeeze garlic over chicken to remove cooked cloves. Sprinkle with extra thyme sprigs and feta. Serve with mashed potatoes.
Good for you ... Garlic
Although not normally consumed in sufficient quantities to supply substantial quantities of nutrients, garlic will provide small quantities of dietary fibre, minerals and vitamins.
Sulphur compounds in garlic have the potential to relax blood vessels. The jury is out on whether the quantities are sufficient to have an impact on heart disease risk factors.