Greek Chicken Traybake

This traybake is simple, fragrant and delicious and aside from chopping up a few vegetables, it can be prepared in minutes and just thrown in the oven all in one which is ideal for a midweek dinner when time is precious and short.

It's good to marinate the chicken for a couple of hours, or overnight for a really lovely flavour, but I've made it straight away too when this (or a version of this dinner) has been thrown together in no time at all. 

If you fancy something different you could drizzle over pesto instead of the marinade or even harissa but the Greek flavours work really well and are my favourite.

If you're trying to cut down on carbs, as so many people tend to be at this time of year, then replace the potatoes with an extra couple of peppers or a large courgette.

The below serves a family of 4.

Greek Chicken Traybake

Here's how:

Chicken marinade:

1. 6-8 chicken thighs, skin on
2. 2 tbsp olive oil
3. 1 tbsp dried oregano
4. 1 tsp dried cinnamon
5. 1/2 tsp smoky paprika
6. 1/2 tsp rosemary
7. 1 clove garlic
8. Juice of 1 lemon

Traybake:

• 2-3 large potatoes
• 12 cherry tomatoes
• 1 yellow pepper
• 3 shallots
• 3 cloves garlic
• 1 lemon quartered
• Handful green olives
• 60g feta
• Sea salt and black pepper

Firstly throw the chicken thighs into a food bag and add all of the marinade ingredients - seal and place into the fridge for a couple of hours or overnight if you have time.

When ready to cook, pre-heat the oven to 180 degrees and get out a good sized tray for everything to be assembled into.

Now roughly chop the potatoes into small cubes of approximately 1cm - no need to peel, and then throw into the tray all around.

Now peel and roughly chop the shallots and garlic and do the same. Halve the cherry tomatoes and roughly chop the pepper and add to the tray bake along with the olives and the lemon pieces.

Finally place each chicken thigh or piece on top of the tray bake ingredients, skin side up and once all on, drizzle over any remaining oil over the rest of the ingredients, season generously and place into the oven for 30 minutes. 

Greek Chicken Traybake

Roughly chop the feta or crumble it over the traybake, not on the chicken but on the other bits so it's evenly distributed and return to the oven for a further fifteen minutes or until the chicken is cooked through and golden brown. 

If the potatoes are not cooked enough for your liking, remove the chicken and place on a plate, skin side down, to rest and allow the juices to distribute in the chicken, and return the tray to the oven for a further 10-15 minutes.

Serve with a greed salad, tzatziki and pitta bread for a really delicious midweek meal.