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Roasted Mediterranean Style Chicken Served with Mediterranean Vegetables and Mint Yoghurt

Number of Portions
Roasted Mediterranean Style Chicken Served with Mediterranean Vegetables and Mint Yoghurt

Ingredients:

- 1 whole Chicken, preferably free range
- 50/50 Schwartz for Chef Mediterranean BBQ Seasoning and Chicken Stock, mixed together to make a marinade
- Fresh Lemon and Rosemary to stuff
- For the Mediterranean Vegetables
- 1 Aubergine
- 1 Small Onion
- 1 Red Pepper
- 1 Courgette
- 1 Artichoke, or tinned hearts if not available
- 10 Tomatoes
- A little chicken stock to moisten
- For the Mint Yoghurt
- Greek Yoghurt
- Fresh Mint, finely chopped
- Dash of Lemon Juice

Method:

Marinate the chicken for at least 1 hour in the marinade mix. Sprinkle with freshly ground black pepper and stuff with a whole lemon, cut in half, and fresh rosemary. Cover with foil and roast for 1 hour. Remove foil and return the chicken to the oven to brown and crisp the skin

Roughly chop all the vegetables, apart from the tomatoes, into evenly sized pieces and sweat off. Place in an oven dish with the chopped tomatoes and a little chicken stock and roast until just cooked and the juice has thickened slightly

Mix the yoghurt with the chopped mint and a dash of lemon juice

Serve the chicken on a board with the vegetables and yoghurt in separate dishes