Greek Chicken Tray Bake

Introducing our hassle-free, time-saving solution for those craving the comfort of roast chicken without the fuss, our Lemon, Garlic and Oregano Chicken and Potatoes. This recipe offers a delicious twist on the classic roast, infusing succulent chicken and hearty potatoes with a zest marinade of lemon, garlic and oregano. Whether you’re racing against the clock on a busy weeknight or entertaining guests, this one-pan wonder is your saviour!

 

Serves 4-6

 

Ingredients

 

½ C olive oil

Juice 3 lemons - approx ¼ C

1 tbsp dried oregano

4 garlic cloves, minced

2 tsp salt

1 tsp freshly cracked pepper

1kg chicken chops

6 large potatoes, peeled and cut into wedges

1 brown onion, cut into thick slices

150g feta

¼ C kalamata olives

 

 

Method

 

1. Preheat the 190 degrees celsius.
2. In a jug, combine the olive, lemon juice, oregano, garlic and salt and pepper.
3. Pat the chicken chops dry and place in a dish, pouring half of the marinade over the chicken and tossing to combine. If time permits, allow the chicken to marinade for a few hours, or letting it marinade while you prepare everything else is fine too.
4. On a baking tray, arrange the potatoes and onion evenly and then pour over the remaining marinade and stir to coat.
5. Break feta over the top of the potatoes and onion, followed by the olives.
6. Place the chicken pieces on top and pour over any remaining marinade.
7. Bake in the oven for 50 mins to an hour.
8. If the chicken or potatoes require a little more colour, turn on the grill but be careful to not let it burn.
9. Garnish with fresh oregano and drizzle all the remaining juices over the top of the chicken.