Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Baked chicken with Mediterranean flavours — Greece.
Equipment: Large roasting tray
Measures and names
Ingredients
- 8 chicken thighs
- 200 g cherry tomatoes
- 100 g olives
- 1 red onion, in wedges
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 150 g feta, crumbled
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C).
- Toss the chicken, cherry tomatoes, olives and red onion with the olive oil and oregano in a large roasting tray. Season with pepper and only a little salt — the olives and feta bring plenty.
- Roast for 25 minutes, until the chicken is golden and nearly cooked.
- Crumble over the feta and roast for a further 8–10 minutes, until the feta softens and the chicken is cooked through.
- Serve straight from the tray with a green salad or wilted spinach. Taste before adding salt — feta already seasons the dish.
Swaps and tips
Everything roasts in one tray for minimal washing up. Serve with a green salad or wilted spinach.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 6 g | 2 g | 34 g | 474 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
