Greek Chicken Traybake
A delicious chicken traybake that’s easy to make for a weeknight dinner or a weekend lunch. Our Lemon, Mint & Parsley Couscous is vibrant and zingy and works so well with the Greek flavours.
Method
Preheat the oven to 200c/180Cfan
Put the chicken, onion, half the lemon wedges and garlic into a baking tray. Drizzle with a good glug of olive oil and sprinkle over the oregano and paprika. Toss to coat. Season with salt and pepper, making sure the chicken skin is well seasoned.
Roast in the oven for 45 minutes or until the chicken is golden brown.
Remove the chicken from the pan. Squeeze the garlic from its skins into the tray and add the contents of the couscous packets and the boiling water. Stir well to get any flavours from the pan. Sit the chicken on top and add the tomatoes to the tray. Drizzle over the honey if using. Roast for another 10 minutes or until the chicken is cooked through, the couscous has absorbed the liquid and the tomatoes are blistered.
In a bowl mix together the olives, feta, parsley and mint (if using). Drizzle with a little oil and squeeze in a little lemon juice. Scatter over the traybake to serve with lemon wedges on the side for squeezing.
SUGGESTION: serve with a dollop of tzatziki or Greek yoghurt.
Ingredients
- 4-6 large chicken thighs, skin on, bone in
- 1 red onion, peeled, cut into wedges
- 1 lemon, cut into wedges
- 4 large garlic cloves, unpeeled, lightly bashed
- olive oil, for drizzling
- 1 tsp dried oregano
- 1 tsp sweet smoked paprika
- 2 x packets of Ainsley Lemon, Mint & Parsley Couscous
- 270ml boiling water (a little more or less depending on the amount of chicken juice in the tray)
- 120g cherry tomatoes
- 2 tsp runny honey (optional)
- handful of pitted kalamata/black olives, roughly chopped
- 80g feta, crumbled or chopped
- 1 tbsp chopped parsley
- 6-8 mint leaves, shredded (optional)