This easy Greek-style traybake with crispy roasted chicken thighs and potatoes is calling your name! Roasting the lemon in the tray gives a tangy kick while the potatoes soak up all those tasty cooking juices. A crumble of creamy feta and olives complete this dish.
Prep
5 min
Cook
45 min
Serves
4
Difficulty
Easy
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Ingredients
baby potatoes 500 g (chopped)
bone in chicken thighs 500 g
garlic granules 1 tbsp
dried oregano 1 tbsp
lemon 1 (sliced)
Tenderstem broccoli 200 g
honey 1 tbsp
feta 80 g (crumbled)
green olives 50 g
chilli flakes 1 tsp
Method
Preheat the oven to 200°C/180°C fan. Cut the potatoes in half and slice the lemon.
Pop the chicken thighs, skin side up, into a roasting tray with the potatoes. Drizzle over the ooil with the garlic granules, oregano and a pinch of salt and pepper. Toss well to coat. Pop the lemon into the tray.
Roast for 35 minutes. Remove the tray from the oven and increase the heat to 220°C/200°C fan.
Break any of the longer pieces of broccoli in half. Scatter the broccoli on top and drizzle over the honey. Bake for a final 10 minutes or until the chicken is cooked through.
Squeeze the roasted lemon over the tray to get all those delicious juices. Let the tray cool for a few minutes first so the lemon isn't too hot. Crumble the feta on top with the olives. If you like you can add a pinch of chilli flakes for some heat. Serve the tray on the table for everyone to help themselves and tuck in!
