Greek chicken traybake

4 servings

Experience

04/11/2022: I make this regularly. It’s super tasty. Nothing to say against it, only for it.

Ingredients

• 1 red pepper
• 1 yellow pepper
• 1 red onion
• 2 cups cherry tomatoes
• 1/2 cup artichoke hearts (about 2 to 4)
• 1 lemon
• 2 large chicken breasts, cut in half or 4 chicken thighs
• 2 cloves garlic
• 1/4 cup olive oil
• 1 1/2 tbsp balsamic vinegar
• 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/2 tsp pepper
• 2 tbsp chopped fresh basil
• 2/3 cup black olives
• 1/4 cup chopped feta

Recipe

1. Oven: 200 °C = 390 °F.
2. Cut peppers into large slices. Cut red onion into eighths. Half artichoke hearts. Cut lemon into wedges
3. In a roasting tray, add peppers, red onion, artichoke hearts, lemon and tomatoes.
4. Press the garlic. Mix with olive oil, vinegar, paprika, oregano. Season with salt and pepper.
5. Pour 1/3 of the sauce over the veggies, toss. Place the chicken pieces on top of the veggies and brush sauce.
6. Bake 25 minutes.
7. Add in the feta, chopped basil and olives. Pour the remaining sauce over.
8. Bake for another 5-10 minutes.
9. Check the chicken to ensure its no longer pink.

Tips

• Make ahead: Chop all of the veggies and put them on the tray with the chicken up to a day in advance. 30 minutes before serving pour the sauce overtop and bake in the oven.
• Leftovers: Reheat. Cut up the leftover veggies and add them into a salad along with the chicken. Use any excess sauce from the bottom of the tray as dressing.

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from everylastbite