Greek-Style Chicken Traybake

A one-tray Greek-style chicken bake with roasted aubergine, pepper, potatoes and feta.

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Recipe Info
Servings: 6
Prep: 30m
Cook: 1h
Total: 1h30m
Ingredients
  • 4 aubergines, cut into rounds
  • 2 red peppers, thickly sliced
  • 2 red onions, cut into wedges
  • 16 new potatoes, scrubbed and halved
  • 6 tbsp olive oil
  • 4 tsp red wine vinegar
  • 6 garlic cloves, thinly sliced
  • 2 tsp dried oregano
  • 4 rosemary sprigs
  • 12 chicken thighs on the bone
  • 4 tomatoes, quartered, or 16 cherry tomatoes
  • 300g feta, cut into chunks
  • Large bunch mint leaves, roughly shredded, to serve
  • Sea salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 200°C (180°C fan)/Gas 6.
  2. Put the aubergines, pepper, onion and potatoes in one or two large roasting tins (use two if needed to fit everything in a single layer) and drizzle over 4 tbsp of the olive oil and the vinegar. Scatter over the garlic, oregano and rosemary sprigs and season with salt and pepper. Cover with foil and roast for 40 minutes, or until the vegetables are tender.
  3. Heat the remaining 2 tbsp olive oil in a frying pan. Add the chicken thighs, skin-side down, in batches, and cook until golden and crispy. Turn and cook for a few more minutes.
  4. Turn the oven up to 220°C (200°C fan)/Gas 7.
  5. Scatter the tomatoes and feta evenly over the vegetables. Place the chicken thighs on top, skin-side up. Roast uncovered for 15-20 minutes, until the chicken is cooked through and the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer.
  6. Garnish with the mint and serve with a simple salad.
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