Greek-inspired chicken & olive traybake

Name: Greek-inspired chicken & olive traybake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 250 g Essential Baby Potatoes, quartered lengthways; 4 boneless, skinless chicken thighs; 1 tbsp olive oil; 1 tsp Cooks' Ingredients Mediterranean Seasoning; ½ unwaxed lemon, thinly sliced; 270 g pack cherry vine tomatoes; 50 g pitted Kalamata olives, drained; 40 g Essential Greek Feta, crumbled

Cod fillets or lamb chops would be equally good; add them for the final 15 minutes of cooking.

5 out of 5 stars(3) Rate this recipe

HealthyHigh protein

Serves2
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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Ingredients

250g Essential Baby Potatoes, quartered lengthways
4 boneless, skinless chicken thighs
1 tbsp olive oil
1 tsp Cooks' Ingredients Mediterranean Seasoning
½ unwaxed lemon, thinly sliced
270g pack cherry vine tomatoes
50g pitted Kalamata olives, drained
40g Essential Greek Feta, crumbled

Method

Preheat the oven to 200°C, gas mark 6. Put the potatoes and chicken thighs in a roasting tin, drizzle over the oil and scatter with the Mediterranean Seasoning. Toss to coat, season, then spread everything out in a single layer. Roast for 20 minutes.
Remove from the oven and give the potatoes a turn, then add the lemon slices to the tin. Arrange the vine tomatoes on top and dot the olives in between the potatoes and chicken. Return 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.
Five minutes before the end of the cooking time, add the feta to the tin and return to the oven to heat through and soften. Serve immediately (removing the vines from the tomatoes before eating).