Greek-style chicken bake
This Greek-style chicken bake is based on the ingredients of a Greek salad. It’s super easy to make so it’s ideal as a midweek family meal – and being gluten, nut & dairy-free it also suits those on special diets. Serve it with boiled new potatoes, rice or just some grilled pitta bread.
Ingredients
Method
- Preheat the oven to 180C degrees.
- Place the chicken in a large roasting tin.
- Cut the onion in 4 wedges. Smash the garlic cloves lightly. Cut the pepper into 8 large chunks. Put these around the chicken.
- Scatter the oregano all over then season with salt and pepper. Squeeze the lemon juice all over, then cut the lemon into 4 wedges and tuck them between the chicken legs.
- Drizzle everything with olive oil, then put the tin in the oven.
- After 15 minutes turn over the chicken legs and add the tomatoes.
- Bake for 20 minutes, turn the chicken back and scatter the olives around. Cut the cucumber into 2cm chunks, and tuck these between the chicken and the vegetables.
- Bake for another 10 minutes or, until the chicken is golden.
- Serve the chicken with the baked vegetables and the pan juices. You can scatter some feta on the top if you like.