I love gathering friends and family around a shared table. I love that now we are in Sydney, I can have my parents, my sister and her family, my brother, my grandparents, my cousins, aunts and uncles drop in to share a meal with minimal notice. I don’t find cooking for a crowd overwhelming – I actually find it gives me a buzz {and I love that my food can make people happy}.

The other night, I called my family around for dinner and thought that I would whip up a Greek feast. This meal is super simple to prepare for a large crowd {eight adults, four children} – all the work is done before they arrive. It’s really all about popping things into baking dishes and letting the oven work its magic.

Shame our oven isn’t as large as the oven that we had in Canberra – but I manage. Actually, I’ll take my Mum and my sister being less then 20 minutes away over my giant oven any day.

I prepared; oven-baked Greek chicken {recipe included in this post}, Greek chips, haloumi in tomato sauce {recipe coming soon}, a large Greek salad {recipe included in this post}, pita bread and I served up the prawns and oysters that we had won down at the St George Motorboat Club the night before.

OVEN BAKED GREEK CHICKEN

8 chicken drumsticks
4 chicken wings
1 red capsicum
1 yellow capsicum
1 red onion
1/2 bunch of oregano
olive oil
sea salt

Preheat your oven to 180 degrees.

Layer a baking dish with slices of red capsicum, yellow capsicum, and red onion. Top with the chicken, oregano, olive oil and sea salt and bake for 90 minutes or until the chicken is golden and the skin is crispy.

GREEK SALAD

3 roma tomatoes
3 cucumbers
1/2 red onion
1/2 cup of kalamata olives
100 grams of fetta
1/2 bunch of fresh oregano
1/4 cup of olive oil
1 tbsp balsamic vinegar
sea salt

Dice up the tomatoes, cucumber and red onion. Place in a large serving bowl. Top with the kalamata olives, fetta and fresh oregano. Cover the bowl with glad wrap and pop into the fridge until you are ready to serve. Do not dress the salad if you aren’t going to serve it in the next 20 minute – you don’t want it to go soggy.

Dress the salad with the olive oil, balsamic vinegar and sea salt. As you toss the salad, you will break up the fetta cheese.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.