Greek-style chicken tray bake - Joel Feren | Media Dietitian, Nutrition Writer + Speaker

Greek-style chicken tray bake

INGREDIENTS

1kg chicken thighs, bone in, skin on

3 tbsp extra virgin olive oil

Zest of 1 lemon

Juice of 2 lemons

3 garlic cloves, minced

2 tsp dried oregano

500g potatoes, cut into wedges

1 red onion, cut into wedges

1 red capsicum, cut into strips

400g canned chickpeas, rinsed and drained

¾ cup kalamata olives

Salt and pepper to taste

METHOD

In a large bowl, mix oil, lemon zest and juice, garlic, oregano, salt and pepper. Add chicken thighs and coat well. Cover and marinate for 1 hour.
Preheat oven to 180°
Spread the potatoes, onion, capsicum, chickpeas and olives over a large baking tray. Place the chicken on top, skin-side up, and pour over any remaining marinade.
Bake for 50–55 minutes, or until chicken is golden and cooked through, and potatoes are crisp at the edges. For extra-crispy skin, increase the heat to 200°C for the final 5–10 minutes.
Scatter with freshly chopped parsley before serving.

Serves

4

METHOD

In a large bowl, mix oil, lemon zest and juice, garlic, oregano, salt and pepper. Add chicken thighs and coat well. Cover and marinate for 1 hour.
Preheat oven to 180°
Spread the potatoes, onion, capsicum, chickpeas and olives over a large baking tray. Place the chicken on top, skin-side up, and pour over any remaining marinade.
Bake for 50–55 minutes, or until chicken is golden and cooked through, and potatoes are crisp at the edges. For extra-crispy skin, increase the heat to 200°C for the final 5–10 minutes.
Scatter with freshly chopped parsley before serving.

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