Griddled Chicken with Roasted Courgette & Feta

Ingredients

• 4 chicken breasts
• 3 courgettes, sliced lengthways
• 2 red peppers, quartered
• 80 g feta, crumbled
• 3 tbsp garlic-infused olive oil
• 1 tsp dried oregano
• 1 lemon, juiced
• 15g fresh basil
• Crusty bread, to serve
• Dressed green salad, to serve

Method

1. Heat the oven to 200°C fan. Toss the courgettes and red peppers with 2 tbsp of the garlic oil, season generously, and spread out on a large tray. Roast for 25 minutes, until the courgettes are tender with golden edges and the peppers have collapsed and started to char at the tips.
2. While the vegetables roast, rub the chicken breasts with the remaining 1 tbsp garlic oil, the oregano, the juice of half the lemon, and a good pinch of salt and pepper. Leave to sit at room temperature for 10 minutes.
3. Heat a griddle or heavy frying pan over medium-high until hot. Lay the chicken down and cook for 5–6 minutes each side, pressing gently so you get clear bar-marks, until the juices run clear and the flesh is firm to the touch.
4. Rest the chicken on a board for 5 minutes — this is non-negotiable if you want it juicy. Slice on the diagonal into thick pieces.
5. Pile the roasted vegetables onto a warm platter, lay the sliced chicken over the top, and scatter with the crumbled feta and torn basil. Finish with a squeeze from the remaining lemon half and serve with extra wedges alongside.