Greek Roast Chicken

Greek Roast Chicken with Braised tomatoes, olives, spinach and fennel

Serves 4



1 whole chicken, Cut in half down the middle between the breasts

2 tbsp Greek seasoning

1 tsp salt

Zest 1 lemon


3 tbap olive oil

1 small brown onion, sliced

½ bulb fennel, sliced

2 clove garlic

2 tbsp tomato paste

1 punnet baby heirloom tomatoes (or grape tomatoes)

½ cup kalamata olives

500ml @undividedfoodco Good Bone Chicken broth

1 tin butterbeans, drained, rinsed


2 handfuls baby spinach

¼ cup flat parsley, chopped

Lemon to serve

Yoghurt to serve



Preheat an oven to 200C. 

Marinate the chicken half with the olive oil, Greek seasoning, salt and lemon zest.

Place onto a lined roasting tray a cook in the oven for 20 minutes. Alternatively, BBQ the chicken.

Meanwhile, place the olive oil, onion, fennel and garlic into a saucepan. Add a good pinch of salt and sweat over a medium/high heat for 5 minutes. Add the tomato paste and tomatoes and cook for 2 more minutes then add the olive, broth and butterbeans and simmer for 10 minutes until the tomatoes have begun to burst.

Adjust the seasoning then stir through the baby spinach to wilt and finish with the parsley.

Serve the roast chicken with the braised tomatoes and lemon to squeeze. If desired serve with natural Greek yoghurt.

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