Recipes
Mediterranean Pesto, Feta & Tomato Summer Roast Chicken
Sun-kissed flavours, zero fuss - this is summer chicken done properly.
Prep Time:
10mins
Cook Time:
1hr 15mins
Servings:
3-4
2–3 tbsp basil pesto
½ cup crumbled feta
¼ cup sun-dried tomatoes, roughly chopped (optional)
1 tsp garlic powder
Salt & cracked pepper
Olive oil
Lemon zest + juice
Fresh herbs (basil/or oregano)
Preheat oven to 180 °C fan bake (200 °C conventional).
Carefully unroll the chicken on a board and pat dry.
Spread pesto inside, sprinkle over feta and sun-dried tomatoes, plus garlic powder, a little lemon zest and seasoning.
Roll back up tightly and tie with kitchen string.
Brush outside with olive oil, more lemon zest, salt and pepper.
Roast for ~75 mins, until cooked through (internal temp ~75 °C).
Rest 10–15 mins, then slice and serve with a chilled green bean salad and quinoa tabbouleh.
Serve with:
Cool cucumber & cherry tomato salad
Charred zucchini ribbons with lemon and parmesan
