Chicken Souvlaki Tray Bake
An easy one-pan chicken meal with tender potatoes full of flavor, ready in just 30 minutes.
Nutrition per serving
Ingredients
4 servings
- ¼ cup extra-virgin olive oil, plus extra to serve
- 1 tbsp freshly minced garlic
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 1 tbsp brown sugar
- 2 tsp dried oregano
- 1 tsp sweet paprika
- 1½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve
- 600 g brushed or sebago (russet) potatoes
- 1 red onion
- 200 g marinated capsicums
- 1 kg skinless chicken thighs
- 100 g feta, sliced
- Fresh dill sprigs
- Toasted pita bread
- Tzatziki
- Lemon wedges
Instructions
- 1
Heat the oven to 220°C (425°F), or 200°C (400°F) if using a fan oven.
- 2
In a jug or bowl, mix all the marinade ingredients together and keep aside.
- 3
Put the potatoes, onion, and capsicum into a large baking dish. Add 1 tablespoon of the marinade and mix well to coat. Spread them out in a single layer.
- 4
Add the rest of the marinade to the chicken and mix until fully coated. Place the chicken pieces on top of the vegetables in one layer.
- 5
Bake in the upper part of the oven for about 28 minutes, or until the chicken is fully cooked and the potatoes are soft. Then switch the oven to grill (broil) on high and cook for another 2 minutes to lightly brown and crisp the edges.
- 6
Sprinkle feta cheese and fresh herbs over the top. Drizzle a little extra olive oil and add some crushed black pepper.
- 7
Serve hot with toasted pita bread, tzatziki, and lemon wedges.