Greek Chicken Tray Bake

Greek flavours like kalamata olives, feta, dill and honey make this succulent chicken thigh tray bake heavenly and fragrant. With minimal dishes, and a fuss free method, it’ll become your new weeknight go-to.

SERVES: 4

• 8 Rangitikei Free Range Chicken Thighs
• 2 cloves garlic, crushed
• 2 tablespoons fresh oregano, leaves picked (or 2 teaspoons dried oregano)
• 1 teaspoon paprika
• Pinch of chilli flakes
• 1 tablespoon honey
• 2 lemons
• 4 large agria potatoes, cut into chunks
• 1 red onion, cut in wedges
• 1 roasted capsicum, cut into strips
• ½ cup kalamata olives
• Yoghurt, feta and dill – to serve

Heat oven to 220°C fan bake.

In a large mixing bowl, add chicken thighs, garlic, oregano, paprika, chilli flakes, honey and the zest & juice of one lemon. Drizzle generously with olive oil, season with salt & pepper and toss to coat. Set aside to marinate for at least 15 minutes.

Place the potatoes in a roasting tray, drizzle with olive oil and season with salt. Roast in the oven for about 15 minutes until potatoes begin to turn crisp and golden. Remove from oven.

Place the marinated chicken thighs on top of the potatoes and drizzle over any extra marinade from the bowl. Add the red onion, roasted capsicum and olives. Cut the remaining lemon into wedges and add to the tray.

Roast in the oven for 25 minutes, until the chicken is cooked through and golden.

Serve with yoghurt, feta & dill.