Ingredients
Marinade
- ¼ cup (60 ml) extra-virgin olive oil, plus extra to serve
- 1 tbsp freshly minced garlic
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 1 tbsp brown sugar
- 2 tsp dried oregano
- 1 tsp sweet paprika
- 1½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve
Chicken & Veggies
- 600 g (1 lb 5 oz) brushed or sebago (russet) potatoes, sliced into thin wedges roughly 5 mm/1/4 inch thick (see note 1)
- 1 red onion, cut into thick wedges
- 200 g (7 oz) marinated capsicums (bell peppers), drained and sliced
- 1 kg (2 lb 4 oz) boneless, skinless chicken thighs (approx. 6) (see FAQ section if you want to use chicken breast)
To Serve
- 100 g (31/2 oz) feta, sliced
- Fresh dill sprigs (optional)
- Toasted pita
- Tzatziki, store-bought or homemade
- Lemon wedges
Instructions
- Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Prepare the marinade – In a jug, combine all the marinade ingredients and set aside.
- Prepare the vegetables – Place the potato, onion and capsicum in a large metal baking dish. Add 1 tablespoon of the marinade and toss to coat. Arrange in a single layer.
- Marinate the chicken – Add the remaining marinade to the chicken and toss to coat well. Arrange the chicken on top of the vegetables in a single layer.
- Roast – Roast for 28 minutes (in the top third of the oven) or until the chicken is cooked through and the potatoes are tender. Turn the oven to high grill (broiler) and cook for a further 2 minutes to lightly char and crisp the edges.
- Finish – Scatter with feta and herbs. Drizzle with extra olive oil and finish with cracked black pepper.
- Serve – Serve with toasted pita, tzatziki and lemon wedges.
Notes
Note 1 – Slice the potatoes evenly (about 5 mm/1/4 inch thick) so they cook at the same time as the chicken. If they’re thicker, they may need an extra 5–10 minutes.
The potatoes in this recipe are intentionally soft and tender rather than crispy. Because they cook underneath the chicken, they absorb the marinade and tray juices, which keeps them creamy and full of flavour. If you’re after crispy roast potatoes, I recommend roasting them separately (see FAQs above). Use a large metal tray for best heat distribution and avoid overcrowding so everything roasts rather than steams.
Make Ahead
The chicken can be marinated and refrigerated for up to 24 hours in an airtight container, otherwise the entire meal can be made ahead of time – see leftovers below.
Leftovers
The chicken and potatoes can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave for 1–2 minutes, or until heated through. Reheat in the oven at 200°C (400°F) (180°C/350°F fan-forced) for 10–15 minutes, or until heated through.
Recipe source
Thank you to Jessica Brook for your help developing this recipe.
- Prep Time: 10 minutes (includes slicing vegetables and marinating chicken; allow extra time if marinating in advance)
- Cook Time: 28 minutes
- Category: Dinner
- Method: Oven, Tray Bake
- Cuisine: Greek-inspired