Waitrose and Partners
Greek-inspired chicken & olive traybake

Greek-inspired chicken & olive traybake

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

5 out of 5 stars(1) 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

  1. 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.

  2. 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.

  3. 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).

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,933kJ/ 463kcals

Fat

25g

Saturated Fat

7g

Carbohydrates

23g

Sugars

5.7g

Fibre

5.2g

Protein

33g

Salt

1.4g

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Overall rating (5/5)

5 out of 5 stars1 rating