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Chicken with Middle Eastern spices and a tomato & feta salad


  • Preheat oven to the highest degree.
  • Combine ¼ cup oil with the spice mix.
  • Then place the chicken in a large heavy-bottomed baking tray and coat well with the oil mixture. Then squeeze fresh lime juice over the top, sprinkle with a little salt and cook in the oven for about 20-25 mins until cooked through, basting now and again and adding a little stock to the tray if needed.
  • To make the salad, gently toss the cucumber, olives, parsley, tomatoes and feta with a little oil, balsamic and seasonings. 
  • Mound the salad on individual plates, top with the chicken and the cooking juices, and serve with lime wedges on the side.


  • olive oil
  • 1 tbsp Middle Eastern spice mix
  • 1 chicken, quartered
  • 2-3 limes
  • sea salt & freshly ground pepper
  • 1 cup chicken stock
  • ¼ continental (telegraph) cucumber, halved lengthways & sliced
  • 12 pitted black olives, halved
  • 14 Italian (flat leaf) parsley leaves
  • 1 punnet cherry tomatoes, halved if needed
  • crumbled feta, to taste
  • a splash of balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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