Get ready for a Mediterranean feast with this Greek-Style Chicken Traybake! Loaded with tender chicken thighs, roasted veggies, and feta, this one-pan wonder is perfect for a hearty yet healthy dinner. 🍅🥔🧅
Ingredients:
- 2 aubergines, cut into rounds
- 1 red pepper, thickly sliced
- 1 red onion, cut into wedges
- 8 new potatoes, scrubbed and halved
- 3 tbsp olive oil
- 2 tsp red wine vinegar
- 3 garlic cloves, thinly sliced
- 1 tsp dried oregano
- 2 rosemary sprigs
- 6 chicken thighs (bone-in)
- 2 tomatoes, quartered (or 8 cherry tomatoes)
- 150g/5½oz feta, cut into chunks
- Small bunch mint leaves, roughly shredded
- Sea salt & freshly ground black pepper
Method:
- Roast the Vegetables: Preheat the oven to 200°C (180°C Fan). Arrange aubergine, pepper, onion, and potatoes in a roasting dish. Drizzle with 2 tbsp olive oil and vinegar, sprinkle garlic, oregano, and rosemary, season, and roast (covered with foil) for 40 minutes.
- Prepare the Chicken: While the veggies are roasting, sear the chicken thighs skin-side down in a pan until golden and crispy.
- Final Bake: Turn the oven up to 220°C. Add tomatoes and feta to the roasted vegetables. Place chicken thighs skin-side up and roast for another 15–20 minutes, until the chicken is cooked through.
- Garnish & Serve: Garnish with shredded mint leaves and serve with a simple salad for a complete meal!
Don’t forget to try this recipe and let us know how it turned out!
If you enjoyed this recipe, be sure to:
- Leave a comment below with your thoughts or tips for fellow keto enthusiasts.
- Share this recipe with your friends on social media.
- Follow us on Facebook for more delicious keto recipes, tips, and meal ideas
