Slow Roasted Greek Chicken with Crumbled Feta, Lemon and Olives

A recipe found in “The Dairy Kitchen Cookbook” a free E-book
published by Dairy Australia
Slow Roasted Greek Chicken with Crumbled Feta, Lemon and Olives

Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork). Other important ingredients include olives, cheese, eggplant (aubergine), zucchini (courgette), lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry.

Serves 6
Preparation Time: 15 minutes
Cooking Time: 2 hours

6 chicken marylands *
¼ cup extra virgin olive oil
salt and freshly ground black pepper
1 tablespoon dried rigani **  (or dried oregano)
2 large lemons, thickly sliced
12 whole cloves garlic, unpeeled
6 washed potatoes, cut into wedges
½ cup Kalamata olives
200g Australian feta cheese
crusty bread and Greek style salad,  for serving

* In Australia the term “Chicken Maryland” simply refers to a butcher’s cut for a whole leg consisting of the thigh and drumstick.

** Dried rigani is intensely flavoured wild oregano used in Greek cooking. It is available packaged in bunches from continental supermarkets and delicatessens.


[1] Toss chicken, olive oil, seasonings,  rigani, lemon, garlic and potatoes together in a large heavy based  roasting dish until well coated.

[2] Cover tightly with foil and bake at  180° C / 355° F for 1 ½ hours.

[3] Remove foil and increase temperature  to 200° C / 390° F. Bake uncovered for a further 15 minutes or until chicken and potatoes are golden and crisp, crumble over feta and olives and cook for a further 5-10 minutes or until cheese is warm and softened.

[4] Rest for 10 minutes before serving with crusty bread and Greek style salad.