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Time to make:
1 hr 5 mins (Hands-on time: 10 mins, Cooking time: 55 mins)
$2.85 per serve
(at time of publication)
Full ingredients list:
1 bunch spring onions, trimmed, halved lengthways
1.2kg washed potatoes, cut into 4cm pieces
2 green capsicums (180g total), sliced
4 cloves garlic, peeled, crushed
1/2 cup black olives
2 x 400g cans diced Italian tomatoes, no added salt
1 tablespoon mixed dried herbs
16 chicken drumsticks (2kg total), skin removed
100g reduced-fat feta cheese, crumbled
1/2 cup roughly chopped flat-leaf parsley
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC. Put onion and potato into a large saucepan and cover with cold water. Bring to the boil. Drain. Rinse under cold water. Divide between 2 roasting pans.
Step 2 To each pan, add half the capsicum, garlic, olives, tomatoes and herbs. Toss until combined. Arrange drumsticks over vegetables. Season with pepper.
Step 3 Roast drumsticks and vegetables for 40 minutes. Stir. Bake for a further 15–20 minutes or until chicken is cooked through. Serve sprinkled with feta and parsley.
Serve as part of this Greek-style budget dinner menu for eight:
$11.47 Ricotta and silverbeet triangles
$22.81 Greek chicken
$07.69 Roast tomato salad
$07.14 Mandarin syrup cake
About this recipe
First published: May 2009