Greek Inspired Chicken Thigh Tray Bake

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Tray bakes are a brilliant way to tackle dinner. The wonderful flavours created by the chicken and vegetables roasting together will make this a family favourite.
Main Course
4
20 mins
1 hr, 5 mins
1 hr, 25 mins
Main Course
4
20 mins
1 hr, 5 mins
1 hr, 25 mins

Ingredients

\500 grams of chicken thighs, boneless (ideally 4 pieces)
\350 grams of baby potatoes
\1 teaspoon of dried oregano, dried
\1 lemon, zested
\1 red capsicum, seeds removed and cut into chunks
\1 red onion, cut into wedges
\6 truss tomatoes, or 12 cherry tomatoes
\½ cup of Kalamata olives, (or more as desired)
\100 grams of feta, crumbled
\oil, for roasting
\salt
\black pepper

Instructions

  1. Preheat oven to 200°C.
  2. Heat a pot of water until boiling. Halve the potatoes, add to the water and cook for 10 minutes. Drain well. Toss the potatoes with a good glug of oil and season with salt and pepper. Spread out on an oven-proof tray and roast for 15 minutes.
  3. Toss the capsicum pieces and sliced red onion with a little oil and add to the tray amongst the potatoes.
  4. Toss the chicken with the oregano, lemon zest, a drizzle of oil and a generous seasoning of salt and pepper. Add this to the tray also.
  5. Reduce the oven to 180°C and cook for 30 minutes. Remove from the oven, nestle in the tomatoes amongst the other ingredients and scatter over the olives.
  6. Break the feta into chunks and tuck all around the tray. Bake for another 10 minutes or until the chicken is cooked through.

Notes

Contains Meat, Dairy.  Free from Egg, Gluten.  Recipe credit: Kelly Gibney

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