Mediterranean Chicken Tray bake with Charred Feta
Serves 4
255kcals
28.5g protein
– 2 courgette
– 2 red pepper
– 2 red onions
– 4-6 chicken thighs (depending on their size, if small use 6)
– 100g feta
Chicken marinade
– 1 lemon
– 1 tbsp Dijon
– 1 tbsp honey
– 1 tsp cumin
– 1 tsp dried oregano
– 2 garlic cloves, diced
– Drizzle of oil
– Salt and pepper
To serve
– Greek yoghurt
– Freshly parsley
– Zatar (optional )
– Pita or flatbread
Chop the vegetables into equal sized pieces, add to a large tray and drizzle over a little olive oil, salt and pepper.
Add the chicken thighs to a bowl along with the juice of 1 lemon, dojo, honey, cumin, oil, salt, pepper, oregano and 2 cloves of garlic, finely diced.
Mix well for an even coating.
Pour the chicken, along whether any access marinade onto the veg and
Bake at 220°C for 20minutes, remove from tr over and give the pan a little shake to move the veg around, now crumble over the feta and return to the oven for another 20 minutes.
Sprinkle over the chopped parsley and Serve with a dollop of Greek yogurt, sprinkle of Zatar, extra parsley and a pita or flatbread.