Roasted, marinated chicken with a Greek salad and crusty bread.

Ingredients - serves 4

1.8kg chicken
juice of 1 lemon
8 cloves garlic
15g oregano leaves
5 tbsp olive oil
salt, pepper

Greek salad:
1 small red onion, sliced into rings
4 tomatoes cut into wedges
1/2 cucumber, diced
kalamata olives,
100g feta cheese, diced
1 green pepper, seeded & thinly sliced
dressing made with a squeeze of lemon juice & drizzle of olive oil

Method

Pre heat the oven to 180°C
Mix together the lemon juice with olive oil, salt and pepper, garlic, and half the oregano leaves then pour into a large plastic bag with the chicken in it, seal and refrigerate for a couple of hours. Remove the chicken, reserving the marinade. Place the bird in a roasting dish and sprinkle with a little salt, pour over a little of the marinade and throw in the garlic cloves before transferring to the oven. Roast for about 1 hr 20mins or until the chicken is golden and cooked through - baste with the remaining marinade during the course of its cooking time.

Lightly mix together the Greek salad ingredients and season with salt and pepper before dressing to taste with lemon juice and olive oil.

Carve the chicken into 4 joints, sprinkle with the remaining oregano leaves, drizzle with roasting juices, and serve with Greek salad.