Mediterranean chicken traybake

 

 So incredible we put it on our cover in August 2020, this essential chicken traybake recipe comes sprinkled with olives, feta, oregano and newborn child plum tomatoes 

Ingredients

Charlotte potatoes 750g, halved lengthways

olive oil

red onion 1, cut into wedges

garlic 1 bulb, cloves separated

lemon 1, cut into wedges

whole chicken thighs 8

baby plum tomatoes 12, halved

white wine a small glass

mixed olives (green and Kalamata) a handful of each

feta 100g, sliced

oregano a handful of leaves

method

STEP 1

Warmth the grill to 200C/fan 180C/gas 6. Put the potatoes in a colossal searing plate, add 2 tbsp of olive oil and season. Toss everything to cover by then sear for 20 minutes.

STEP 2

Add the red onion, garlic cloves, lemon wedges and chicken thighs, by then shower with another tbsp of oil and season. Cook for an extra 20 minutes by then take out and turn the grill up to 220C/fan 200C/gas 7. Add the tomatoes, wine and olives, by then set the plate back in the oven and cook for a most recent 20 minutes until the chicken is new and splendid. Sprinkle over the feta and oregano, shower with fairly more olive oil and serve.