Ingredients
1kg chicken thighs1kg waxy baby potatoes
2 sweet roast red peppers
10 cherry tomatoes
2 courgettes
2 red onions
2 lemons
100g kalamata olives
150g feta / halloumi
150g greek yogurt
Herbs - mint, dill, chervil. Parsley,
2 lemons
Dressing
75mls olive oil1 tsp dried oregano
Juice and zest 1 lemon
3 cloves garlic
Fresh basil, parsley, dill, chives ( 3 tsp of any combination)
Salt and pepper
Basil Pesto
Method
1. Preheat the oven to 200oC, fan 180℃, gas 6. If the chicken thighs are on the bone with the skin on cut three slits in the top of each one. If they are boneless and skinless, drizzle with a little oil and seasoning and toss and place on the oven tray to roast. Give the chicken 15-20 minutes head start.2. Parboil the potatoes until barely tender . Allow to cool slightly and cut in half lengthways.
3. Prepare the vegetables. Cut the red peppers into large chunks. Slice the courgettes on the diagonal. (Optional: Chargrill them to get a lovely pattern and colour on them ). Peel the red onions and cut into chunks.
4. Make the dressing. Peel and mince the garlic. Zest the lemon. In a bowl whisk together the olive oil, sea salt, black pepper, oregano, dill and garlic. Transfer 1/4 of this dressing to a separate bowl for dressing at the end to toss the vegetables and potatoes in the dressing.
5. After 15 minutes take the chicken out. Pour these on to the tray and spread out evenly. Nestle the softer vegetable like the peppers under the chicken to stop them burning. Sit the tomatoes and courgettes all round.
6. Allow for cook for 30-40 minutes. Take them out, have a check on everything, Half the lemons and add these to the tray along with the olives ( and chunks of halloumi if using )
7. When baked, remove from the oven, drizzle with remaining dressing, dollop over basil pesto, greek yogurt and add lots of fresh herbs (and feta if using )
8. Serve and enjoy.
