I tried this easy to make chicken dish with roasted root vegetables and feta cheese for a quick dinner. Basically, you could use whatever you have in your fridge and just adjust the ingredients you use from time to time. I used a mixture of root vegetables, chicken and olives and then roasted them together in the oven. Once done serve this with feta cheese and some Greek yoghurt or any other similar natural yoghurt. Preparation and cooking time are around 45 minutes. O, by the way, the oil in my frying pan should have been a little hotter when I fried the chicken. As you can see from the photos my chicken was lacking a little colour. This didn´t distract from the taste though as this roasted root vegetables with chicken and feta cheese dish, was delicious.
Ingredients for roasted root vegetables with chicken and feta cheese (4 portions)
800 g mixed root vegetables such as potatoes, carrots and parsnips
5 cloves of garlic
1 lemon
3 tbsp. chopped fresh rosemary (or swap with 2 tsp. dried, for 4 ports, instead)
2 dl pitted black olives
2 tbsp. olive oil
1/2 tsp. salt
2 ml black pepper
500 g chicken thigh fillets
2 tbsp. olive oil
1/2 tsp. salt
150 g feta cheese
Side dish
Greek yoghurt or similar
Preparation
- set the oven to 225o C
- Peel and cut the root vegetables into smaller pieces. Peel and crush the garlic cloves. Cut the lemon into wedges. Place the root vegetables, garlic, lemon, rosemary and olives in a baking tray lined with baking paper. Drizzle with oil and season with salt and pepper. Place in the middle of the oven for about 15 minutes.
Set timer: 15 minutes - Cut the chicken into smaller pieces. Fry all over in 2 tablespoons of oil for a few minutes to brown it, season with 1/2 teaspoon of salt. Remove the tray and stir, place the chicken on top and place in the middle of the oven for another 10 minutes. Remove the tray and crumble over the feta cheese. Turnover and serve with yogurt.
Set timer: 10 minutes
Credit for this recipe I want to give to a Swedish magazine called “Buffert”