So good we put it on our cover in August 2020, this simple chicken traybake recipe comes sprinkled with olives, feta, oregano and baby plum tomatoes
Ingredients
750g Charlotte potatoes, halved lengthways
olive oil
1 red onion, cut into wedges
1 bulb garlic, cloves separated
1 lemon, cut into wedges
8 whole chicken thighs
12 baby plum tomatoes, halved
a small glass white wine
mixed olives (green and Kalamata) a handful of each
100g feta, sliced
a handful of oregano leaves
Step by step
Heat the oven to 200C/fan 180C/gas 6. Put the potatoes in a large roasting tray, add 2 tbsp of olive oil and season. Toss everything to coat then roast for 20 minutes.
Add the red onion, garlic cloves, lemon wedges and chicken thighs, then drizzle with another tbsp of oil and season. Roast for another 20 minutes then take out and turn the oven up to 220C/fan 200C/gas 7. Add the tomatoes, wine and olives, then put the tray back in the oven and cook for a final 20 minutes until the chicken is crisp and golden. Sprinkle over the feta and oregano, drizzle with a little more olive oil and serve.
