Roast chicken with leeks, lemon, olives and hot feta dressing

Greek-ish roast chicken dolloped with warm feta dressing.
Greek-ish roast chicken dolloped with warm feta dressing. Photo: Katrina Meynink

If out of season, swap baby leeks for the white part of spring onions.


1 chicken, the best quality you can afford (approx. 1.3kg), butterflied

1 preserved lemon, chopped

½ small bunch fresh oregano, leaves pulled

1 tbsp olive oil 

salt and pepper to season

1 small bunch baby leeks, trimmed

1 cup mixed olives, pitted

1 tbsp olive oil

Hot feta dressing

1 tsp chardonnay vinegar

60ml extra virgin olive oil

½ clove garlic, crushed

½ tbsp Dijon mustard

juice and zest of ½ lemon

100g Persian-style feta

sat and pepper to season


1. Preheat oven to 190C. 

2. Place the chicken in a roasting tin and rub the bird  with olive oil. Season generously with salt and pepper then scatter over the preserved lemon and oregano leaves.

3. Place in the oven and roast for about 40 minutes or until skin is golden, and juices run clear when the thickest part of thigh is pierced. Cover loosely with foil and rest for 15 to 20 minutes.

4. While the chicken is resting, prepare the leeks. Toss the leeks and olives in the olive oil in a frying pan then place over low heat and cook for 10 to 15 minutes until the leeks are soft and caramelised and the olives are completely warmed through.

5. To make the dressing, whisk the vinegar, olive oil, garlic, mustard, lemon juice and zest in a small saucepan and season generously. Warm over low-medium heat. When ready to serve, stir through the feta.

6. To serve, place the chicken on a serving platter. Top with the leeks and olives then dollop the feta dressing .