Stupid-Easy Recipe for Portuguese Chicken with Peach & Feta Salad (#1 Top-Rated)


This is a great recipe for Summer with a nice combination of sweet and savoury.
(recipe is from a Coles magazine Jan/feb 2014 p.38)

Satisfy your sweet tooth with this easy-to-make recipe for Portuguese Chicken with Peach & Feta Salad.

1. Info for Portuguese Chicken with Peach & Feta Salad

  • Cook Time: 2 hr 15 min
  • Total Time: 2 hr 15 min
  • Servings: 4
  • Calories: 883.5 kcal

2. Ingredients for Portuguese Chicken with Peach & Feta Salad

  • 1 whole chicken
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, crushed
  • juice of 1 lemon
  • 1/4 cup portuguese chicken seasoning
  • 1 tbsp dried oregano leaves
  • 4 ripe, firm peaches, halved, seeds removed, cut into wedges
  • 120g Mesclun mix
  • 100g feta, crumbled
  • 1 red onion, thinly sliced
  • 350g cherry tomatoes, halved
  • Dressing –
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp honey

3. Directions:

  1. Place chicken, breast-side down, on a chopping board. Use kitchen scissors to cut down both sides of backbone and remove. Turn and press to flatten. Tuck wings under.
  2. Use a sharp knife to score the chicken skin and flesh. Place in a large glass dish.
  3. Combine oil, garlic, lemon juice, seasoning and oregano in a small bowl. Pour over chicken and turn to coat. Cover and refrigerate for 1hr.
  4. Meanwhile spray peach edges lightly with oil. heat a large chargrill pan on medium. Cook peaches for 2-3 mins each side or until lightly charred. Set aside
  5. Preheat oven to 200ºC (or 180ªC fan). Heat a lightly greased, large barbecue grill or chargrill on medium-high. Cook chicken, skin-side down, turning once and basting with any remaining marinade, for 20 mins. Transfer to a large baking tray and bake, skin-side up, for 15-20 mins or until cooked through.
    Rest for 20 mins. Cut into pieces and thinly slice, removing any bones.
  6. gently toss salad leaves, peaches, feta, red onion and tomato in a large bowl
  7. To make the dressing, combine the oil, vinegar and honey in a small bowl. drizzle over the salad
  8. *Note: A slightly simpler method could involve buying different cuts of chicken, pre-diced chicken or even pre-cooked chicken – avoiding step 1 and the complicated sections of step 5

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