Greek Chicken Traybake
This Greek Chicken Tray Bake is a one-pan-wonder, filled with Mediterranean flavours. The chicken is cooked with potatoes, tomatoes, onion and olives and sprinkled with feta, coated in a delicious, zesty marinade.
Servings: 2
Ingredients
- 4 chicken thighs skin on, bone in
- 500 g Charlotte Potatoes Baby Potatoes or Jersey Royals
- 2 small red onions cut into quarters
- 325 g plum tomatoes
- 100 g Kalamata olives
- 100 g feta cheese
For the marinade:
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp smoked paprika
- 1 tbsp dried oregano
- 2 tsp chopped garlic
- Pinch salt
Instructions
- Preheat the oven to 200'C / Fan 180C / Gas Mark 6. In a bowl mix together the ingredients for the marinade and set to one side.
- Place the chicken thighs, potatoes and onion chunks in a large baking dish, ensuring they're spread out evenly in one layer with some gaps. Pour over the marinade then place in the hot oven for 30 minutes.
- After 30 minutes, remove the tray from the oven and sprinkle over the tomatoes and olives. Mix well to ensure everything is covered in the marinade then return to the oven for a further 15 minutes. When the chicken is cooked through (the juices run clear and it's piping hot) remove from the oven.
- Sprinkle with the feta then serve up and enjoy!
Notes
See blog post above for substitutions. Leftovers can be kept in the fridge and eaten cold or thoroughly reheated.
Nutrition
Serving: 1g | Calories: 617kcal | Carbohydrates: 39g | Protein: 39g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 24g | Cholesterol: 189mg | Sodium: 667mg | Fiber: 6g | Sugar: 7g
