Greek Honey Chicken Traybake with Tomatoes, Olives and Feta
This is a really simple and delicious recipe that will have you reminiscing about the Greek islands in your own back garden. We've drizzled our crispy... chicken with spiced honey for a fun twist and think you'll love it! Read more This is a really simple and delicious recipe that will have you reminiscing about the Greek islands in your own back garden. We've drizzled our crispy chicken with spiced honey for a fun twist and think you'll love it!
Plantpoints
protein
vegetables
spices
Plantpoints
protein
vegetables
spices
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
courgette - aubergine, squash, pumpkin
feta - mozzarella
Plantpoints
protein
vegetables
spices
Ingredients
Method
Gather your ingredients and preheat the oven to 240°C or 220°C fan.
Heat ¼ of the oil in a heavy frying pan over a medium high heat and cook the chicken thighs skin side down for 5-7 minutes until the skin is lightly golden and crispy.
In the meantime, add the cherry tomatoes, black olives, red peppers, oregano, red onion, lemon and courgette into a large roasting tray, drizzle with remaining oil and season with salt and pepper.
Mix together smoked paprika, garlic granules and honey with a pinch of salt.
Pop the chicken thighs on top of the vegetables skin side up and transfer to the preheated oven. Cook for 20 minutes then drizzle with spiced honey. Return to the oven and cook for another 10-15 minutes until the veg is tender and the chicken is cooked through.
Serve topped with crumbled feta
Notes
Alternatives:
courgette - aubergine, squash, pumpkin
feta - mozzarella
User comments (2)
Loved the flavour. Never cooked lemon with roast veg before - game changer! Added some steamed tenderstem broccoli when I served the dish. Think this would work with white fish too.
This is a real winner, especially as I usually have carb heavy meals, loads a chips, rice or pasta. This is a real change for me and so far, I’m loving it all. Just made another overnight oats recipe too!