Greek chicken traybake
Serves 4 | prep 20 mins | total time
- 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
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.
- 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 large roasting tray; drizzle over the honey. Put the chicken thighs on top; season.
- Bake for 50 minutes, until the chicken is golden brown and the skin is crisp.
- 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.
- Meanwhile, whisk together the ingredients for the herb yogurt; season. Toast the pitta on a preheated griddle pan; cut into wedges.
- When the chicken is done, scatter over the crumbled feta and basil and serve with the yogurt dressing.