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Method
Step 1
Preheat oven to 220°C. Combine the chicken, seasoning and oil in a large bowl.
Step 2
Heat a large flameproof roasting pan over high heat. Add the chicken and cook for 2 mins each side or until golden brown. Remove from heat. Add the onion, combined capsicum, zucchini, tomatoes, olives and wine or stock to the pan. Season.
Step 3
Bake for 20-25 mins or until chicken is cooked through and the vegetables are tender. Sprinkle with fetta and oregano. Serve with lemon wedges.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Instead of dry wite wine, you can use chicken stock.
600g Coles RSPCA Approved Australian Chicken Thigh Fillets, halved
1 tbs lemon, herb & garlic seasoning
1 tbs olive oil
1 red onion, cut into wedges
1 red capsicum, seeded, coarsely chopped
1 yellow capsicum, seeded, coarsely chopped
1 zucchini, thickly sliced
200g vine-ripened cherry tomatoes
1/2 cup (60g) green olives
1/2 cup (125ml) dry white wine
100g Coles Danish Fetta, crumbled
Oregano sprigs, to serve
Lemon wedges, to serve
Description
For a fuss-free dinner, try this delicious Greek-style chicken tray bake. It’s loaded with flavour and colourful veggies.
Method
Step 1
Preheat oven to 220°C. Combine the chicken, seasoning and oil in a large bowl.
Step 2
Heat a large flameproof roasting pan over high heat. Add the chicken and cook for 2 mins each side or until golden brown. Remove from heat. Add the onion, combined capsicum, zucchini, tomatoes, olives and wine or stock to the pan. Season.
Step 3
Bake for 20-25 mins or until chicken is cooked through and the vegetables are tender. Sprinkle with fetta and oregano. Serve with lemon wedges.
