Greek Chicken Tray Bake
¼ cup olive oil, plus extra to serve
1 tsp dried oregano
½ tsp sweet paprika
2 cloves garlic, finely grated
1 lemon, zested & juiced
8 chicken thighs, skin-on
800g potatoes, scrubbed & cut into large chunks
200g cherry tomatoes, halved
100g kalamata olives
¼ red onion, thinly sliced
100g feta, crumbled
½ bunch continental parsley, leaves picked, to serve
warm pita bread, to serve
sea salt & cracked black pepper
Preheat oven to 180°C Fan Assist.
Combine the olive oil, oregano, paprika, lemon zest and juice in a large bowl and season well with salt and pepper. Add the chicken and potatoes and toss to coat. Transfer to a large baking tray and sit the chicken skin-side up. Roast on the middle shelf for 30-35 minutes until golden and cooked through.
When the chicken is done, scatter over tomatoes, olives, red onion, feta and parsley. Drizzle with extra olive oil and serve with warm pita bread.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
