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Greek-style roast chicken

This easy Greek recipe with potatoes, olives and feta can be made in one pot - use skin-on thighs for the most succulent roast chicken

  • Prep: 10 mins
    Cook: 1 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 574
  • Carbohydrates 32
  • Saturated Fat 13
  • Sugar 5
  • Protein 32
  • Fat 34
  • Fibre 5
  • Salt 3.5

Nutrition per serving

  • Calories 574
  • Carbohydrates 32
  • Saturated Fat 13
  • Sugar 5
  • Protein 32
  • Fat 34
  • Fibre 5
  • Salt 3.5

Ingredients

  • 750g new potatoes, thickly sliced lengthways
  • 2 tbsp olive oil
  • 8 chicken thighs, skin on and bone in
  • 300g cherry tomatoes
  • 100g black olives
  • ½ small pack oregano, leaves picked
  • 200g pack feta, crumbled into chunks
  • 2 tbsp red wine vinegar

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.

  2. Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.

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