Cheeky Greek Chicken & Feta Potatoes

Ingredients

• 4 boneless, skinless chicken thighs
• 700 g baby potatoes (halved)
• 1 red onion (cut into wedges)
• 1 red pepper (chopped)
• 200 g cherry tomatoes
• 3 tbsp olive oil
• 3 garlic cloves (crushed)
• 1 lemon (zest and juice; reserve half the juice for finishing)
• 1 tsp dried oregano
• 1 tsp dried thyme
• salt (to taste)
• black pepper (to taste)
• 100 g feta (crumbled)
• fresh parsley (to finish; amount not specified)

Steps

1. 1

   Preheat the oven to 180°C fan.

2. 2

   Add the halved baby potatoes, red onion wedges, chopped red pepper, and cherry tomatoes to a roasting tin.

3. 3

   Mix the olive oil, crushed garlic, lemon zest, half of the lemon juice, dried oregano, dried thyme, salt, and black pepper to make the dressing.

4. 4

   Pour most of the dressing over the vegetables and toss well to coat.

5. 5

   Place the chicken thighs on top of the vegetables and brush them with the remaining dressing.

6. 6

   Roast for 45–50 minutes, turning the potatoes halfway through, until the chicken and vegetables are cooked.

7. 7

   While everything is hot, scatter the crumbled feta over the pan.

8. 8

   Finish with the remaining lemon juice and fresh parsley. Serve with homemade tzatziki and warm flatbreads, if desired.

Notes

The source suggests serving with homemade tzatziki and warm flatbreads. Fresh parsley is listed without an amount. The audio says to bake for 45 minutes; the written description specifies 45–50 minutes, which is used here.

Nutrition per serving

• main
• one-pan
• baked
• Greek-inspired
• family dinner
• summer
• high-protein