Greek Chicken Traybake (HC)

Ingredients

• 320g baby potatoes, halved
• 1 red onion, diced
• 1 green pepper, diced
• 12 cherry tomatoes
• 2 tsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• Black pepper for seasoning
• 2 large or 4 small chicken thighs
• 2 slices of lemon
• 60g feta cheese, crumbled
• 1 tbsp fresh parsley, chopped (optional)
• 2 tbsp Tzatziki

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Instructions

1. Preheat the oven to 200°C (180°C fan).

2. Add the potatoes, red onion, green pepper and cherry tomatoes to a large baking tray.

3. Drizzle with the olive oil, season with ½ tsp paprika, garlic powder, ½ tsp oregano and black pepper. Toss well to coat.

4. Roast for 20 minutes.

5. Meanwhile, pat the chicken thighs dry with kitchen paper and season with a little extra black pepper, ½ tsp paprika and ½ tsp oregano.

6. Remove the tray from the oven and give the vegetables a stir.

7. Place the chicken thighs on top of the vegetables and add the lemon slices.

8. Return the tray to the oven and cook for a further 25–30 minutes, or until the chicken is cooked through and the potatoes are golden and tender.

9. For extra colour, place the tray under the grill for the final 2–3 minutes if desired (remove the chicken).

10. Remove from the oven and allow to rest for a few minutes.

11. Sprinkle over the crumbled feta cheese and fresh parsley, if using.

12. Serve with the tzatziki on the side.

Note - Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving. The tzatziki is best stored separately and added just before eating.

Dinner

Serves: 2