One Pan Greek Chicken Bake Recipe

How to make One Pan Greek Chicken Bake

Method

Preheat your oven to 200°C (180°C fan-forced).
Prepare your vegetables and place in roasting tray and drizzle with olive oil, then season with salt and pepper.
Split chicken in half using a sharp knife to remove the backbone. Place on top of vegetables.
In a food processor or by hand, blitz together the Greek style marinade ingredients and massage over chicken.
Bake for 45 minutes (halfway through, adding the cherry tomatoes). Bake until cooked through and golden brown.
Crumble fetta on top, garnish with parsley and serve!

Recipe: Steph de Sousa – The Frugal Foodie

Ingredients

1 kent pumpkin quarter, peeled and cut into 2 x 2cm cubes

Greek marinade (see below)

1 red onion, cut into large chunks

1 capsicum, cut into large chunks

1 zucchini, cut into large chunks

1 Willowton free range chicken, split

1 punnet of cherry tomatoes

200g Emporium Selection Greek style fetta cheese

Sprigs of parsley, to garnish

Greek style marinade

1 tsp Stonemill minced garlic

1 lemon, zest and juice

1 tsp Stonemill dried oregano

1 tsp Stonemill paprika

Stonemill black pepper

Stonemill salt

The Olive Tree Australian extra virgin olive oil