- Freezable
- Gluten-free
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 4
- 1kg chicken thighs or drumsticks
- 1 tbsp dried oregano
- ½ tsp dried thyme
- ½ tsp ground cumin
- 3 large garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 4 large tomatoes, sliced in half
- 3 peppers, roughly chopped
- 1 aubergine, cut into large cubes
- 1 red onion, diced
- 100g pitted green olives
- 1 lemon, sliced
- 2 tbsp butter
- 1 large handful fresh basil
- 30g feta, crumbled (optional)
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Method
Step 1
Preheat the oven to 200°C/180°C fan.
Step 2
Place the chicken in a large mixing bowl and cover with dried oregano, thyme, cumin, garlic, salt, pepper, and 1 ½ tbsp olive oil, and mix well. Leave to marinate for 15mins while you prepare the vegetables.
Step 3
Add the chopped vegetables and olives to a large, ovenproof baking tray and drizzle with ½ tbsp olive oil.
Step 4
Place the chicken on top of the vegetables, and lemon slices on top of the chicken. Scatter the butter around the tray, and add a pinch of salt and pepper.
Step 5
Bake the chicken and veg for 1-1hr 15mins, or until slightly crisp on top.
Step 6
Stir through fresh basil at the end, while the chicken is cooling, and serve with feta crumbled on top (if using).
