The Easiest Mediterranean Tray Bake

Ingredients

• 8 boneless, skinless chicken thighs
• 2 garlic bulbs
• coriander (A pinch, for garnish)
• 2 tbsp paprika
• 2 tbsp oregano
• 2 tbsp cayenne pepper
• 2 tbsp all-purpose seasoning (The post lists this with the other seasonings; exact blend unspecified.)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chilli flakes
• 80 g pitted Kalamata olives (Drained)
• 40 g Greek feta (Crumbled; listed as Essential Greek Feta)
• 250 g baby potatoes (Quartered lengthways; listed as Essential Baby Potatoes)
• 0.5 unwaxed lemon (Thinly sliced)
• 1 tbsp olive oil
• 270 g cherry vine tomatoes (One pack)

Steps

1. 1

   Preheat the oven to 200°C (gas mark 6).

2. 2

   Put the quartered potatoes and chicken thighs in a roasting tin. Drizzle over the olive oil and scatter over the paprika, oregano, cayenne pepper, all-purpose seasoning, salt, black pepper and chilli flakes. Toss to coat, then spread everything out in a single layer.

3. 3

   Roast for 20 minutes.

4. 4

   Remove the tin from the oven and turn the potatoes.

5. 5

   Add the thin lemon slices to the tin. Arrange the vine tomatoes on top, then dot the olives in between the potatoes and chicken.

6. 6

   Return the tin to the oven and cook for a further 15–20 minutes, until the chicken is cooked through, no pink meat remains and the juices run clear.

7. 7

   Garnish with the crumbled feta and a pinch of coriander before serving.

Notes

The post's seasoning list gives 2 tbsp each of paprika, oregano, cayenne pepper and all-purpose seasoning, and 1 tsp each of salt, pepper and chilli flakes. It also lists two garlic bulbs, but does not specify when or how to use them; the written method refers to a Mediterranean seasoning without giving a separate recipe for it. No preparation method for the garlic is supplied.

Nutrition per serving

• main
• Mediterranean
• tray bake
• one-pan
• oven-roasted
• chicken
• gluten-free