Name: Greek Chicken and Vegetable Traybake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 bone-in skin-on chicken thighs; 500 g baby potatoes; 1 red bell pepper; 1 red onion; 60 ml extra virgin olive oil; 45 ml lemon juice; 3 garlic cloves; 4 g dried oregano; 6 g kosher salt; 2 g black pepper; 250 g cherry tomatoes; 100 g pitted kalamata olives; 100 g feta cheese; 10 g fresh parsley

Equipment

Large baking sheet

or Large roasting pan

Large mixing bowl

Whisk

or Fork

Chef knife

Cutting board

Meat thermometer

Ingredients

4 servings

Chicken and Vegetables

4 bone-in skin-on chicken thighs, trimmed of excess fat
500 g baby potatoes, halved
1 red bell pepper, cut into thick strips
1 red onion, cut into wedges

Marinade

60 ml extra virgin olive oil
45 ml lemon juice, freshly squeezed
3 garlic cloves, minced
4 g dried oregano
6 g kosher salt
2 g black pepper, freshly cracked

Finishing Ingredients

250 g cherry tomatoes
100 g pitted kalamata olives
100 g feta cheese, crumbled
10 g fresh parsley, roughly chopped

Nutrition (per serving)

818

Calories

41g

Protein

37g

Carbs

57g

Fat

Fiber

Sugar

1230mg

Sodium

Method

Preheat the oven to 200C/400F. Place a rack in the center position.

In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, kosher salt, and black pepper to create the marinade.

Add the chicken thighs, halved baby potatoes, bell pepper strips, and red onion wedges to the bowl. Toss well until all ingredients are evenly coated in the marinade.

Transfer the chicken and vegetables to the large baking sheet. Arrange them in a single layer, ensuring the chicken thighs are placed skin-side up.

Transfer the baking sheet to the preheated oven and roast for 30 minutes.

30m

Remove the baking sheet from the oven briefly. Scatter the cherry tomatoes and Kalamata olives evenly around the chicken and vegetables.

Return the baking sheet to the oven and roast for an additional 15 minutes, or until the chicken is fully cooked through and the vegetables are tender.

15mLook for: Chicken skin is deep golden brown and cherry tomatoes have just begun to burstFeel: Internal temperature of the thickest part of the chicken registers 74C/165F on a meat thermometer

Remove the traybake from the oven and let it rest for 5 minutes to allow the meat juices to redistribute.

Garnish the dish evenly with the crumbled feta cheese and chopped fresh parsley right before serving.

Chef's Notes

For maximum flavor development, you can marinate the chicken and vegetables for up to 4 hours in the refrigerator before baking to allow the lemon and garlic to penetrate the meat.
Adding the delicate cherry tomatoes and olives only in the last 15 minutes of cooking prevents them from breaking down completely and becoming unpleasantly bitter in the high heat.
Do not discard the pan juices left on the baking sheet. This emulsion of rendered chicken fat, olive oil, and lemon juice is incredibly flavorful and should be drizzled over the finished plates or soaked up with warm crusty bread.