Memorably mediterranean, and chock full of veges and feta, this chicken bake is a mid-week wonder that’s quick to prepare and easy to eat.
What you need
4 single chicken breasts, skin on
12 baby potatoes, halved or quartered if larger
2 zucchini, cut into 2cm chunks
1 red pepper, cut into thick strips
1/2 cup pitted kalamata olives
8 whole garlic cloves, peeled
1 cup chicken stock
2 Tbsp extra virgin olive oil
Juice and finely grated zest of 1 lemon
1 tsp smoked paprika
2 tsp ground cumin
1 tsp salt
Ground black pepper, to taste
200g Mainland Creamy Feta Cheese, cubed
Here's how it's done
Pre-heat oven to 180°C fanbake.
Arrange chicken, potatoes, zucchini, peppers, olives and garlic in a single layer in a large roasting dish. Add stock.
Mix oil with lemon juice and zest, spices, salt and pepper and drizzle over the chicken and vegetables. Scatter with feta.
Bake uncovered until chicken is cooked through and potatoes are tender (about 45 minutes). This recipe is easily halved for two people.
For a great antipasto mix, bake everything except the chicken, potatoes and stock in an 150˚C oven for about 40 minutes. Cool, then store in a jar in the fridge – delicious with bread or tossed through pasta or a salad.