Greek Chicken Traybake with Tzatziki

Ingredients

• 1 kg chicken thighs
• 1 kg potatoes (Roughly chopped)
• 1 red onion (Large; roughly chopped)
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1 tbsp dried mint
• 1 tbsp coriander leaves
• 1 tbsp paprika
• 1 tsp garlic granules
• 0.5 tsp chilli flakes
• 1 lemon (Zest and juice)
• salt (To taste for traybake; plus a pinch for tzatziki)
• black pepper (To taste)
• 100 g feta cheese (Crumbled into the tray)
• 250 g Greek yoghurt (Approximately)
• 1 garlic (Clove; minced)
• 0.5 cucumber (De-seeded, grated and juiced; squeeze out as much juice as possible)
• 1 dill (A handful; finely chopped)
• 1 tbsp white wine vinegar

Steps

1. 1

   Roughly chop the potatoes and red onion. Put them into an ovenproof dish with the chicken thighs.

2. 2

   Add the olive oil, dried oregano, dried mint, coriander leaves, paprika, garlic granules, chilli flakes, lemon zest and juice, salt, and pepper. Mix well, then place the chicken thighs on top.

3. 3

   Bake at 200°C for roughly 35–40 minutes, until the chicken is cooked and the skin is crispy.

4. 4

   Crumble the feta into the tray and bake for a further 5 minutes.

5. 5

   For the tzatziki, de-seed and grate the cucumber, then squeeze out as much juice as possible so the sauce does not become watery.

6. 6

   Combine the Greek yoghurt, minced garlic, grated and drained cucumber, finely chopped dill, white wine vinegar, and a pinch of salt.

7. 7

   Serve the traybake with the tzatziki and enjoy.

Nutrition per serving

• dinner
• main course
• Greek
• Mediterranean
• one-tray
• oven-baked
• gluten-free