Prep Time:  15 minutes        |        Cook Time:  30 minutes        |        Serves:  4

Ingredients

• 1 Kent pumpkin quarter - peeled & cut into 2 x 2cm cubes
• 1 x Greek marinade (see method)  
• 1 red onion - cut into large chunks
• 1 capsicum - cut into large chunks
• 1 Zucchini - cut into large chunks
• 1 Willowton free range chicken, split  
• 1 punnet of cherry tomatoes
• 200g Emporium Selection Greek style fetta cheese  
• Sprigs of parsley to garnish

Greek Marinade    

• 1 tsp Stonemill minced garlic
• 1 lemon, zest, and juice
• 1 tsp dried Stonemill oregano
• 1 tsp Stonemill paprika
• Stonemill black Pepper
• Stonemill salt
• The Olive Tree Australian extra virgin olive oil

Method

1. Pre heat your oven to 200 °C (180°C fan forced).
2. Prepare your vegetables and place in roasting tray and drizzle with olive oil, and season with salt and pepper.
3. Split chicken in half using a sharp knife to remove the backbone and place on top of vegetables.
4. In a food processor or by hand, blitz together the Greek style marinade ingredients and massage over Chicken.
5. Bake for 45 minutes, halfway through adding the cherry tomatoes, bake until cooked through and golden brown
6. Crumble fetta on top, garnish with parsley and serve!

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie