Easy Midweek Greek Chicken Bake
Over the next few weeks I am going to post a new recipe every Wednesday for a different type of chicken bake that you can make midweek with very little effort but will result in something pretty tasty for a midweek meal.
To start off the series I have gone for a reasonably classic Greek chicken bake with lemon, herbs and feta which was inspired from a recipe in the Good Food April issue.
This recipe does have potatoes included, if you are following a strict low carb diet then leave these out or swap for something like celeriac to still absorb all the tasty cooking juices.
Greek Chicken Bake
Serves 3-4 (Or 2 for dinner and left overs for lunch the next day)
Pre-heat oven 180C Fan
– 700g Chicken Thighs (Bone in & Skin on)
– 1 Lemon (Cut into quarters)
– 2 Red Onions (Cut into quarters)
– 4 Small – Medium Potatoes (Cut into quarters, boil for 5 minutes)
– 3 Cloves of Garlic (Peeled)
– 5-6 Bayleaves
– Few Sprigs of Thyme
– 1 Sprig of Rosemary (leaves only)
– 10 Garlic Stuffed Olives (Or plain green olives)
– Oregano or Herbs de Provence (Sprinkle of)
– Good Glug of Olive Oil
– Lots of Salt & Pepper
– 1/4 Pack of Feta Cheese (Must be actual feta and not feta ‘style’)
1. Prep your veg and par-boil potatoes first
2. Add all to ovenable tray and evenly season and coat in oil.
3. Bake in the oven for 30 minutes and then baste all of the components with the juices.
4. Cook for another 15 minutes and then baste again, squashing the garlic cloves to disperse the flavours. Cook for another 15 minutes to crispen everything up.
5. Crumble the feta over and cook for 5 minutes to melt and colour a little bit.
And there you have, minimal energy but delicious output.
Hope you enjoy