Greek Chicken with Fennel & Rocket Salad

Bold ingredients such as garlic, fresh lemon and pungent oregano make this chicken dish a celebration of the wonderful zingy flavours of Greece - don’t forget to top it off with tzatziki.

Serves: 4 Prep: Cook:
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  • 1 Bannockburn Free Range Chicken, jointed into 8 pieces
  • ¼ cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 teaspoons dried Greek oregano
  • 3-4 cloves of garlic finely sliced
  • Freshly ground black pepper
  • Juice of 1 lemon
  • 1 tablespoon sherry vinegar

Mix together and marinate the chicken pieces for 12-24 hours

Fennel and rocket salad

  • 1 lemon
  • Olive oil
  • Salt flakes
  • Freshly ground black pepper
  • 1 large fennel bulb
  • 50g rocket leaves
  • Tzatziki

Cooking Method:

  1. Preheat an oven to 200˚C
  2. Drain the excess marinade from the chicken. Place a frying pan over a medium high heat and add a tablespoon of olive oil. Season the chicken pieces with salt and freshly ground black pepper and brown the chicken pieces (skin side down) in batches to colour.
  3. Place them in a roasting tray and place in the oven to finish cooking. Check the breast pieces after only a few minutes and if cooked remove to a plate and continue cooking the other pieces. They will take approximately 10-12 minutes.
  4. Remove from the oven and add the breast pieces back to the roasting tray to warm through and leave to rest for a few minutes before serving.
  5. Make a simple salad by thinly slicing the fennel bulb and placing it in a mixing bowl with the juice of 1 lemon and a generous splash of olive oil, season with salt and freshly ground black pepper. Wash the rocket leaves and remove any tough stalk. Toss with the fennel and serve with the chicken and a big bowl of tzatziki
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