One pan greek roast chicken


Serves: 4 Time: 1 hour

  • 6 chicken thighs
  • 600g baby potatoes, halved
  • 1 red onion, roughly chopped
  • 6 cloves garlic, halved
  • 1 lemon, cut into wedges
  • 175g cherry tomatoes, halved
  • 70ml white wine
  • 30g mixed olives
  • 100g feta
  • 10g oregano leaves, roughly chopped
  • Salt and pepper to taste



Place the potatoes on a large baking tray with a little oil, salt and pepper and toss to coat.

Place in a preheated oven (200c) for 20 minutes.


Remove from the oven then add the chicken, onion, garlic, and lemon wedges. Drizzle with some oil and season with salt and pepper. Return to the oven and cook for another 20 mins.

Remove from the oven and add the olives, tomatoes and wine. Turn the oven up to 220c and return the tray for another 20 minutes.


Crumble the feta over the top and serve everything with the oregano sprinkled on top.


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