Background
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
- 1kg chicken drumsticks or thighs
- 1 red bell pepper
- 1 red onion
- 2 cloves of garlic
- 1 tsp dried oregano
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 large handful of cherry tomatoes
- 2 mini Lebanese cucumber
- 1 handful black olives
- Feta ( optional)
Instructions
- 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.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Main - Roast - Supper
- Cuisines: - Greek
- Occasions: - Dinner Party
- Ingredients: - Chicken & Turkey
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - Low Carb - Nut Free - Sugar Free
- Skill Levels: - Easy
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