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    Mediterranean Baked Chicken

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    Mediterranean Baked Chicken

    This hot and spicy one-pot dish takes only minutes to prepare using Nando's Marinade Sundried Tomato & Basil with Peri-Peri. It can then be left to cook in the oven.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 4


    • 2 packs Waitrose Fresh British Free Range Chicken 4 Thighs
    • 1 medium aubergine
    • 2 sweet Romano peppers
    • 2 red onions
    • 400g courgettes
    • 150ml Nando's Marinade Sundried Tomato & Basil with Peri-Peri
    • 1 pack fresh basil
    • Crusty white bread, to serve
    • 120g bag Waitrose Watercress, Rocket and Spinach Salad


    1. Preheat the oven to 190°C, gas mark 5. Pat the chicken thighs dry with kitchen paper and season all over with salt and freshly ground black pepper.
    2. Cut the aubergine into 3cm chunks. Halve and deseed the peppers and cut into similar sized chunks. Cut the onions into wedges. Cut the courgettes into 3cm chunks. Place all the vegetables in a large bowl, add about two-thirds of the marinade and mix together well. Spread out the vegetables in a large roasting tin. Mix the chicken with the remaining marinade in the bowl, then place on top of the vegetables.
    3. Cook the chicken and vegetables for 35-40 minutes, turning the vegetables and basting them with the marinade halfway through the cooking time. Scatter with some roughly torn basil leaves and serve with crusty white bread and the salad.
    4. Note: Wash hands, equipment and work surfaces thoroughly after handling raw poultry.

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    Cook's tips

    Check the chicken is cooked by piercing it with the tip of a sharp knife near the bone - the juices will run clear and the meat should come away easily from the bone if the chicken is cooked. If not, return it to the oven for a further 5-10 minutes, then test again.


    Average user rating

    4 stars