In recent years, tray bake dinners have been the solution to many a mid-week meal problem at my place. And my friend Amy keeps me in great supply of new tray bake recipes to try. Or try for me – by which I mean, she makes enough for her family and mine and then sends me home from Small Group with the next night’s dinner, plus the recipe. Yep, she’s a keeper. And so is this recipe. Everything in it is inexpensive, easily sourced and fast to make. And with my lemon tree once again going bananas, this dish is the very definition of doable. If you need a low-carb option, just ditch the wedges of potato, like the original recipe suggests here. Apart from the ease and affordability of this gluten-free dish, it must be said that it just tastes so good – the chicken skin goes nice and crispy in the hot oven, the cubes of feta don’t melt but they brown up nicely and the flavour made by the lemon and oregano is homely, satisfying and not too out there for the kids. This dish serves 6-8 people easily and costs less than $20 to make. And if your need is for a smaller group, the quantities halve nicely. Thanks, Amy, for this recipe and much more.
- 8 chicken thigh cutlets, bone in, skin on
- 200g Greek or Australian feta
- 1/2 cup Kalamata olives, pitted
- 4 tablespoons olive oil
- 1 red capsicum
- 4 medium sized potatoes, cut into wedges (not too thickly)
- 1 red onion
- 2 lemons
- 2 tablespoons dried oregano
- 4 tablespoons garlic powder (not garlic salt)
- 2 teaspoons salt
- cracked black pepper
1. Pre-heat oven to 200 degrees Celsius/ 390 degrees Fahrenheit
2. Cut the capsicums and onion into thick wedges.
3. Cut the feta cheese into large cubes.
4. Cut the potatoes into wedges, not too thickly or they won’t cook in time with the rest of the dish.
5. Place the chicken thighs and the cut vegetables into a large bowl.
6. In a small bowl, combine the oregano, garlic, salt, pepper and olive oil and stir until combined.
7. Pour the olive oil mixture into the large bowl with the chicken thighs and vegetables. Toss to make sure all the chicken and vegetables are coated in the olive oil mixture.
8. Place the chicken mixture into a large baking dish or a rimmed baking tray. Make sure the chicken is skin side up on the tray. You will also want the vegetables to be at the bottom of the tray. Some juices may collect in the cooking process so it is better if there is a small rim on the tray or dish. Add the olives, feta and lemon wedges around the chicken pieces. Try not to place them on top of the chicken skin.
9. Place the baking tray into the oven and cook for 30 minutes, then increase the temperature to 220 degrees Celsius/430 degrees Fahrenheit for a further 10-15 minutes or until the skin is golden brown.