Roast Chicken Legume Feta Bowl
There’s just nothing better than a crispy, juicy roast chicken and with such a succulent piece of meat, it’s the simple things that make this recipe perfect to start your week off with. This recipe allows you to hone in your oven skills at the same time, the hotter the better, especially with chicken leg quarters and cooking time is minimised because while your oven is going you’re putting together this delicious coconut and sriracha dressed legume and greens salad.
Cooking Time – 30-40 minutes
Before you Begin – Preheat your oven to 220℃
Yield – 4 Servings
- 4 Chicken Leg Quarters
- 200g Feta – gently crumbled
- 1 Tin Chickpeas – drained and rinsed (keep the liquid for baking!)
- 1 Tin Red Kidney Beans – drained and rinsed
- 200g Peas
- 2 Plum Tomatoes – diced
- 1 Cucumber – quartered lengthwise and diced
- Small Bunch Spring Onion – finely sliced
- DayToDay Coconut and Chilli Dressing
Prepare your ingredients & cooking utensils:
Use a chopping board and lay all the ingredients out
Take out any “Pantry Items”
Let’s get cooking:
Wash your hands, plum tomatoes, cucumber, and spring onion well.
Step 1 – Roast Chicken Guns
Rub your chicken leg quarters with a drizzle of olive oil and season with salt and pepper, then place skin side down on an oven tray. Now place your chicken leg quarters in the oven and cook for 35-40 minutes, turning halfway through until crisped and cooked.
Step 2 – Saute Peas
Heat a large frying pan over med-high heat, add a drizzle of olive oil and fry your peas with a dash of water for 3-4 minutes. Season well with salt and pepper.
Step 3 – Legume Salad
Mix your chickpeas, red kidney beans, peas, diced plum tomatoes, diced cucumber and sliced spring onion in a large mixing bowl. Drizzle with olive oil and season with salt and pepper to taste.
Divide your legume salad amongst your servings along with your roast chicken gun and finish with your crumbled feta cheese and DayToDay Coconut and Chilli Dressing.
Chef Gino Sedres