Greek Chicken & Feta Potatoes
This Greek-inspired chicken and potato traybake is perfect for those busy autumn evenings. It’s hearty, warming and full of lovely Mediterranean flavours, but there’s very little work involved.
Equipment
Ingredients
- 4 boneless skinless chicken thighs (400g)
- 700 g baby potatoes halved
- 1 red onion cut into wedges
- 1 red pepper chopped
- 200 g cherry tomatoes
- 3 tbsp olive oil
- 3 garlic cloves crushed
- Zest and juice of 1 lemon
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt & black pepper
- 100 g feta crumbled
- Fresh parsley
Instructions
- Preheat the oven to 180°C fan.
- Add the potatoes, onion, pepper and tomatoes to a roasting tin.
- Mix together the olive oil, garlic, lemon zest, half the lemon juice, oregano, thyme, salt and pepper. Pour most over the vegetables and toss well.
- Place the chicken on top and brush with the remaining dressing.
- Roast for 45–50 minutes, turning the potatoes halfway through.
- Scatter over the feta while everything is hot, then finish with the remaining lemon juice and fresh parsley.
- Delicious served with homemade tzatziki and warm flatbreads as extras.
Tried this recipe?Let us know how it was!