Transport your taste buds to a Greek island with this easy yet delicious tray bake. It’s perfect for small- and large-scale entertaining and easy to prep in advance. Let the chicken marinate for at least two hours for the most succulent, flavourful taste. If you’re low on time, just 15 minutes will be enough.
Servings
4
Prep time
Cook time
Recipe
GF
Ingredients
- Marinade
- 3 tbsp extra-virgin olive oil
- Juice 1 lemon
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tbsp dried oregano
- ½ tsp paprika
- Salt & pepper, to season
- Extra-virgin olive oil
- 6 chicken thighs
- 1 red capsicum, deseeded & diced
- 1 yellow capsicum, deseeded & diced
- 1 red onion, cut into thick wedges
- 250g cherry tomatoes
- 100g kalamata olives, pitted
- 1 lemon, cut into wedges
- Small handful fresh thyme
- Salt & pepper, to season
- 125g feta
Method
- Preheat oven to 200ºC or 180ºC fan-forced.
- Place the marinade ingredients in a large bowl, add the chicken and mix well, ensuring the chicken is evenly coated. Cover and place in fridge for at least 15 mins.
- Drizzle a bit of olive oil into a large baking pan and arrange the chicken, capsicums, onion, tomatoes, olives and lemons around the pan. Sprinkle with thyme and season with salt and pepper.
- Bake for 30 mins until chicken is cooked through and slightly golden. Top with feta to serve.
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