Chicken Thigh and Olive Tray Bake
Mediterranean in spirit. Olives, lemon, garlic. The kind of thing you eat on holiday and wonder why you don't cook it at home.
Ingredients
Makes 4 portions
- 8.00 piece(s) chicken thighs, skin-on, bone-in
- 100.00 grams mixed olives
- 1.00 piece(s) lemon , cut into wedges
- 4.00 clove(s) garlic cloves , whole, unpeeled
- 2.00 tablespoon olive oil
- 2.00 teaspoon dried oregano
Per portion
Method
-
1
Preheat oven to 200C.
-
2
Place chicken thighs skin-side up on a baking tray. Scatter the olives, lemon wedges and garlic around.
-
3
Drizzle with olive oil, sprinkle with oregano. Season generously.
-
4
Roast for 40 minutes until the skin is golden and the lemon wedges are charred.
⏱ About 40 mins
💡 Squeeze the roasted lemon over the chicken before eating. The heat makes it sweeter.
📦 Batch Cooking Guide
Storage
Fridge 3 days.
Reheating
Oven 180C for 10 minutes.
Serving ideas through the week
Day 1: With a big salad and feta. Day 2: Shredded cold into a packed lunch. Day 3: Warmed with roasted courgettes.
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