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Lemon and oregano roast chicken with spinach
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8 essential Waitrose British chicken thighs
3 tsp olive oil
1 essential Waitrose lemon, juice
2 tsp oregano
½ tsp caraway seeds
1 garlic clove, crushed
250g essential Waitrose spinach
75g essential Waitrose greek feta, crumbled
1. Preheat the oven to 220°C, gas mark 7. Place the chicken in a roasting tin and drizzle with 2 tsp olive oil and half the lemon juice, then scatter with the oregano; season. Roast for 35-40 minutes, until cooked through with no signs of pink.
2. When the chicken is almost ready, heat the remaining olive oil in a large frying pan over a high heat. Add the caraway seeds and garlic, then fry for a few seconds before tipping in the spinach and tossing until just wilted. Pour in the remaining lemon juice, season and fold through the feta. Serve with the chicken.
Typical values per serving:
This recipe was first published in September 2011.