Greek Lemon Chicken and Potato Tray Bake

Make greek lemon chicken and potato tray bake, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
700 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
800 g Potato (Cut into wedges no thicker than your thumb or they will not be done when the chicken is. Raw, peeled weight.)
2 tbsp (22 g) Olive oil
Of two lemons Lemon juice
4 cloves, about 12 g Garlic
A tablespoon Dried oregano
200 ml Chicken stock (Made up from a cube or a pot.)
250 g Cherry tomatoes
40 g Olives, pitted
80 g Feta
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 200°C. Toss the potato wedges in a large roasting tin with the oil, lemon juice, crushed garlic, oregano and salt, and pour the stock around them.
2. Season the thighs and lay them over the potatoes. Roast for thirty minutes.
3. Add the tomatoes and olives, turn the potatoes that are exposed, and roast for another twenty minutes until the potatoes are soft and the chicken edges have browned.
4. Crumble the feta over the hot tray and leave it five minutes before serving.

Contains milk and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/greek-lemon-chicken-potato-tray

AI-generated images illustrating the recipe.

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