One-pan Greek chicken bake

Dive into Greek-style split chicken bake with rainbow vegetables, offering tender, tasty chicken and beautiful roast vegetables, sprinkled with delicious feta, all together on one tray. Pop everything in the oven and walk away.

One-pan Greek chicken bake. Credit: Frugal Foodie

• serves

  4-5

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 1 pumpkin quarter, peeled and cut into 2 cm x2 cm cubes
• 1 red onion, cut into large chunks
• 1 capsicum, cut into large chunks
• 1 zucchini, cut into large chunks
• 1 free-range chicken
• 1 punnet cherry tomatoes
• 200 g Greek-style feta cheese
• Parsley sprigs, to garnish

Greek marinade 

• 1 tsp finely crushed garlic
• 1 lemon, zested and juiced
• 1 tsp dried oregano
• 1 tsp ground paprika
• Salt and pepper
• About ⅓ cup extra virgin olive oil

Instructions

1. Pre-heat oven to 200°C.
2. Place vegetables in roasting tray, drizzle with olive oil, and season with salt and pepper.
3. Split chicken in half using a sharp knife to remove the backbone and place on top of Vegetables.
4. In a food processor or by hand, blitz together the marinade ingredients and massage over chicken.
5. Bake for 45 minutes, until cooked through and golden brown, adding the cherry tomatoes halfway through.
6. Crumble feta on top, garnish with parsley and serve.

 

See Steph de Sousa making this is in Frugal Foodie on SBS Food and SBS On Demand from 20 May.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.