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Greek chicken traybake


Serves: 4
timePrep time: 20 mins
timeTotal time:
Greek chicken traybake
Recipe photograph by Tara Fisher

Greek chicken traybake


Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
442Kcal
Fat
22gr
Saturates
6gr
Carbs
21gr
Sugars
18gr
Fibre
5gr
Protein
42gr
Salt
1.6gr

Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes

Ingredients

  • 8 chicken thighs, skin on and bone in
  • 4 red sweet pointed peppers, deseeded and halved
  • 2 red onions, peeled and cut into eighths
  • 2 tbsp Greek basil leaves or regular basil leaves, torn, plus extra to serve
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • 2 tsp clear honey
  • 1 lemon, cut into eighths
  • 100g pitted Kalamata olives, drained
  • 250g red and yellow cherry tomatoes, halved
  • pitta breads, to serve
  • 75g feta, crumbled
For the herby yogurt dressing
  • 1 x 170g pot 0% fat Greek yogurt
  • a large handful of mint leaves, finely chopped
  • 1 heaped tbsp finely chopped Greek basil or regular basil
  • 1 tsp clear honey
  • juice of 1 lemon
  • 1 tbsp extra-virgin olive oil

Step by step

Get ahead
Assemble up to the end of step 1 up to a few hours ahead, cover and chill. To cook from chilled, add an extra 10 minutes to the cooking time in the oven. Make the yogurt dressing a few hours in advance; chill.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Toss the chicken, peppers and onions in a bowl with the basil, garlic and oil. Spread the veg in a roasting tin that will hold the chicken fairly snugly; drizzle over the honey. Put the chicken thighs on top; season.
  2. Bake for 40-50 minutes, until the chicken is golden brown and the skin is crisp.
  3. Add the lemon wedges, olives and tomatoes to the tin and bake for a further 10 minutes, or until the chicken is cooked through.
    Tip
    Greek basil has tiny pointed leaves and is a subtle, spicier cousin to the more usual Italian basil. If you can't find it, you can use regular basil or oregano, or a combination of the two.
  4. Meanwhile, whisk together the ingredients for the herb yogurt; season. Toast the pitta on a preheated griddle pan; cut into wedges.
  5. When the chicken is done, scatter over the crumbled feta and basil and serve with the yogurt dressing.

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