Makes/Serves: 4

Skill level: Easy

Prep/cook time: 30 min

Ingredients:

Chicken

4 chicken marylands, skin on

2 tbsp extra virgin olive oil

2 garlic cloves, crushed

1/2 cup fresh oregano leaves, chopped

Zest and juice of 1 lemon

100g Green sicilian olives

½ cup dry white wine

Salt and pepper, to taste

Salad

600g mixed colour mini or cherry tomatoes, halved

2 baby cucumbers, thinly sliced

70g fetta, crumbled

¼ cup mint leaves, torn

¼ cup basil leaves, torn

1 tbsp extra virgin olive oil

½ tbsp red wine vinegar

Salt and pepper, to taste

Method:

STEP 1 –Preheat oven to 200°C fan forced.

STEP 2 –In a Wiltshire 39cm Vitreous Enamel Bake Tray lined with baking paper toss together the chicken, olive oil, garlic, oregano, lemon and olives. Season with salt and pepper and spread the chicken pieces out skin side up.

STEP 3 -Pour the white wine over the chicken pieces and bake, uncovered for 45-50 minutes (or until the chicken reaches an internal temperature of 74°C at its thickest part) basting with the wine a couple of times during cooking.

STEP 4 –While the chicken is cooking prepare the tomato salad. Combine all the salad ingredients in a large bowl and toss well to combine. Set aside in the refrigerator for the flavours to develop until the chicken has finished cooking, then serve together

Looking for easy and tasty meals these holidays:

Oregano Roasted Chicken Marylands with Tomato, Feta and Herb Salad recipe brought to you by wiltshire.com.au

@letsmakestuff_au

Wiltshire Vitreous Enamel Bakeware 

Bake & roast your family's signature holiday dishes with Wiltshire Vitreous Enamel Baking Tray. The porcelain enamel finish is built tough to last and encourages even browning and cooking for the perfect dish every time.

RRP: $35