Greek-style chicken tray bake with tomatoes, olives and feta
Chicken breasts with lemon, garlic and oregano, roasted in a tray with potato wedges, peppers, courgette, red onion and cherry tomatoes and topped with olives and crumbled feta. Everything cooks in the one tin. Many make Greek chicken in a feta and yoghurt sauce instead and eat it with rice.
- 45 minTime
- 17 minHands-on
- 4Portions
- ≈ 46 krper portion
- 480kcal per portion
Ingredients for 4 portions
- 2 tbspOlive oil
- to tasteSalt
- to tasteBlack pepper
- 500 gChicken breast, 4 small breasts
- 3 clovesGarlic
- 2 tspOregano, dried
- 1Lemon
- 2Bell peppers
- 1Courgette
- 2Red onions
- 250 gCherry tomato
- 5 tbspBlack olives, ideally Kalamata
- 100 gFeta
On the side
- 600 gPotato, waxy
Method
- Heat the oven to 225 °C. Cut the potatoes into wedges and toss them with half the oil, salt and pepper in a large roasting tin.
- Roast the potatoes in the middle of the oven for 15 minutes.
- Chop the garlic, zest the lemon and squeeze the juice of one half. Mix with the rest of the oil and the oregano and turn the chicken in the mixture. Cut the peppers and courgette into chunks and the red onions into wedges.
- Lay the vegetables, tomatoes and chicken among the potatoes and pour over what is left of the marinade. Roast for 20 more minutes, until the chicken is cooked through (70 °C inside) and the vegetables are coloured.
- Scatter over the olives and crumble over the feta. Put the tin back in the oven for 3 minutes.
- Cut the rest of the lemon into wedges and serve straight from the tin.
The cost is estimated from Swedish grocery prices.
