Herbed roast chicken with green ratatouille

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Ingredients

2 T butter, softened
1 T olive oil
15 g fresh parsley, finely chopped
15 g fresh thyme leaves
1 lemon, zested
1 whole chicken
For the green ratatouille:
4 T olive oil
1 onion, diced
350 g baby marrows, quartered
1 green pepper, cubed
3 celery sticks, sliced into 3 cm pieces
15 g fresh parsley, finely chopped
15 g fresh thyme leaves
200 g Woolworths South African feta cheese with black pepper, cubed

Cooking Instructions

1. Mix the butter, oil, herbs and lemon zest. Rub the chicken with the butter-and-oil mixture and place a few sprigs of herbs and half the lemon in the cavity. Roast for 1 hour at 180ºC or until golden brown and cooked through.

2. To make the ratatouille, heat the olive oil in a pan over medium heat. Add the onion and baby marrow and cook until the onion is translucent and the marrow has browned slightly. Add the green pepper and celery and cook for a further 10 minutes, stirring often to brown evenly. Add the parsley, thyme and feta. Toss together and serve with the portioned chicken.

Cost per serving at time of publication: R43.65

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