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Janice Simpson’s flat roast chicken with feta and peppadews
Ingredients
- 1 whole chicken
- 250 g feta
- ½ cup peppadews
- 2 tbsp olive oil
- Fresh basil or rosemary
- Lots of garlic
- Salt and black pepper
- ¼ cup lemon juice
- Peeled potatoes(depends on number of guests)
Preparation
Step 1: Cut the backbone out of the chicken and flatten out.
Step 2: In a bowl crumble the feta and mix with the olive oil, herbs, garlic, seasoning, peppadews and lemon juice.
Step 3: Parboil the potatoes and slice thickly.
Step 4: Toss the potatoes in a little olive oil and place in a roasting pan.
Step 5: Gently lift the skin of the chicken and carefully push the feta mixture under the skin. Spread evenly.
Step 6: Season and oil the chicken and place on top of the potatoes.
Step 7: Add a bit more lemon juice.8. Roast at 200 °C for about 45 minutes until cooked through and nicely browned.
