Roast Chicken With Peppers Feta Recipes

ROAST CHICKEN WITH PEPPERS & FETA

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the crushed garlic and oregano with the lemon juice and 3 tbsp of the oil to make a dressing. Season. Make a few slashes in each chicken leg, then put the chicken in a large roasting tin and rub with 2 tbsp of the dressing. Stuff the squeezed lemon shells inside the body cavity. Roast for 30 mins.
• Meanwhile, tip the peppers, onions, whole garlic cloves and courgettes into a large bowl, and toss with the remaining oil and some seasoning. After 30 mins, pile the veg around the chicken, drizzle with half the remaining dressing and roast for 1 hr.
• Remove the chicken from the oven, lift onto a platter, cover with foil and leave to rest. Check the roasting tin, and if the chicken has rendered a lot of fat, pour it off, skim and return the juices to the tin. Stir the lemon wedges, mint, feta, chickpeas and remaining dressing through the veg and juices, then return to the oven for 10 mins to warm through. Pile around the chicken, scatter with mint sprigs and serve with bread, if you like, to mop up the juices.

ROASTED PEPPERS WITH FETA

Steps:

• Place peppers on grill and char. Remove from grill and place in bowl and cover with plastic wrap for 10 minutes. Cut peppers in half and remove skin and seeds. Mix eggs, feta, parsley, and chiles. Fill peppers evenly and place under broiler until golden brown.

ROASTED RED PEPPER CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees.
• Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
• Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
• In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
• Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.

ROAST CHICKEN BREASTS WITH PEPPERS

Steps:

• In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken., In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°., Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender., Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.

PASTA WITH CHICKEN, ROASTED RED PEPPERS & FETA

Steps:

• Cook and stir garlic in 2 Tbsp. of the oil in skillet on medium heat 3 minutes. Add peppers, chicken breast strips and remaining 2 Tbsp. oil. Cook 2 minutes or until heated through.
• Cook pasta as directed on package; drain.
• Toss vegetable mixture with hot pasta and feta cheese. Sprinkle with parsley.

FETA-BRINED ROAST CHICKEN

Steps:

• The day before serving, combine 2 ounces feta, 2 teaspoons salt and 4 cups water in a blender and blend until smooth. Put chicken in an extra-large resealable plastic bag or a container large enough to submerge chicken, and cover with the feta brine. Refrigerate at least 8 hours or overnight.
• Before cooking, remove chicken from brine and transfer to a towel-lined tray. (Discard brine.) Pat chicken dry with paper towels and allow to come to room temperature for 1 hour.
• In a small mixing bowl, combine remaining 1 1/2 teaspoons salt, the pepper, the oregano and the zest of the lemons (about 1 tablespoon). Liberally cover chicken in herb mix and gently massage entire bird. Halve lemons and place 3 halves in cavity (save remaining half for serving). Using kitchen twine, tie legs together.
• Heat oven to 450 degrees. Place a large ovenproof skillet over high heat. Add oil and heat until it just smokes. Place chicken, breast-side up, in pan. Transfer entire pan to oven. Cook, basting once or twice, until juices run clear when chicken is pierced with a knife, 50 to 60 minutes.
• Remove pan from oven, then stir remaining crumbled feta into juices in pan and stir well. Let chicken rest for 10 minutes in the pan before slicing and serving on a bed of greens, with feta-laced pan juices on top, drizzled with a little lemon juice from the reserved lemon half.

FETA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
• Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
• Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

ROASTED CHICKEN WITH PEPPERS

Steps:

• Place washed and dryed chicken in a shallow roasting pan.
• Combine 2 tablespoons oil, rosemary and lemon juice.
• Brush over chicken.
• Sprinkle 1 teaspoons salt and 1/2 teaspoon pepper over chicken.
• Roast in a preheated 375 degree oven for 15 minutes.
• Cut bell peppers lengthwise into 1/2 strips.
• Slice onion into thin wedges.
• Toss vegetables with remaining oil, salt and pepper.
• Place veggies around chicken.
• Continue roasting until veggies are tender and chicken is cooked, about 40 minutes.
• Serve chicken with peppers and pan drippings.

CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA

Steps:

• Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
• Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
• Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.

CHICKEN ROULADE WITH SPINACH FETA CHEESE AND ROASTED RED PEPPER.

Steps:

• Trim off any fat and cut part way through the underside of the chicken to flatten it out slightly.
• Put the chicken on top of a piece of cling film, and season each breast with salt, black pepper, and garlic powder. Then cover with another piece of cling film and pound chicken till it flattens out (not too much it is easy to overdo this) and the seasoning is embedded in the meat.
• Take each breast and layer it with the spinach leaves first then the feta and the red pepper.
• Fold in the sides of each breast and roll up and secure with tooth picks.
• Cover with cling film and chill for at least 2 hours.
• Preheat oven to 325°F .
• In a large dish big enough to dip the chicken in beat the eggs.
• Next to the eggs, use another dish about the same size and combine bread crumbs and garlic dip mix.
• Put the oil in a skillet and allow to get hot.
• While the oil is heating, take the chicken and first dip into the egg till coated and then into the bread crumbs, making sure all surfaces are covered.
• When the oil is hot add the chicken to the skillet, one at a time, and turn using tongs, when each side has become lightly browned. Then place on a baking sheet. Repeat with each breast.
• When all the chicken has been browned, place baking sheet, and roast for about 25 minutes or till the internal temperature is 170°F or juices run clear.
• Enjoy.