Once the chicken is cooked, remove the tray from the oven and drizzle the cooked meal with herb oil before serving. Preheat a fan oven to 180°C. Take a large, heavy baking dish and sit it onto a hob.
I garnish the herb-enriched salad serving with a judicious amount of crumbled feta cheese and pomegranate seeds. And take note, the dressing is also delicious spooned over roast chicken.