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Turkish wonder chicken

Serves   4
Prep time: 5 mins
Cooking time: 45 mins

Memorably Mediterranean, and chock full of vegies, this is a mid-week wonder that’s quick to prepare.





  • 4 single chicken breasts, skin on
  • 12 baby potatoes, halved or quartered if larger
  • 2 zucchini, cut into 2cm chunks
  • 1 red pepper, cut into thick strips
  • ½ cup pitted kalamata olives
  • 8 whole garlic cloves, peeled
  • 1 cup chicken stock
  • 2 tbsp extra virgin olive oil
  • juice and finely grated zest of 1 lemon
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp salt
  • ground black pepper, to taste
  • 200g Mainland Creamy Feta, cubed


  1. Preheat oven to 180°C fanbake.
  2. Arrange chicken, potatoes, zucchini, peppers, olives and garlic in a single layer in a large roasting dish. Add stock.
  3. Mix oil with lemon juice and zest, spices, salt and pepper and drizzle over the chicken and vegetables. Scatter with feta.
  4. Bake uncovered until chicken is cooked through and potatoes are tender (about 45 minutes).

Chef's Tip

This recipe is easily halved for 2 people.

For a great antipasto mix, bake everything except the chicken, potatoes and stock in an 150°C oven for about 40 minutes. Cool, then store in a jar in the fridge – delicious with bread or tossed through pasta or a salad.