Greek Lemon Chicken with Oregano, Feta & Cherry Tomatoes
Ingredients
- 8 bone-in chicken thighs
- 250 g cherry tomatoes
- 100 g feta cheese
- 2 lemons
- 2 tsp dried oregano
- 3 tbsp olive oil
- 4 garlic cloves
- 60 g black olives
Nutrition (per serving)
- Calories
- 659 kcal
- Protein
- 47.9 g
- Carbohydrate
- 5.9 g
- of which sugars
- 4 g
- Fat
- 48.6 g
- of which saturates
- 14.2 g
- Fibre
- 3.8 g
- Salt
- 1.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 200°C/180°C fan. Crush the garlic and mix with the olive oil, oregano, lemon zest and juice of one lemon. Season well.
- 2
Coat the chicken thighs in the lemon oregano mixture and arrange skin-side up in a large roasting tin. Scatter the cherry tomatoes and olives around the chicken.
- 3
Slice the second lemon into rounds and tuck between the chicken pieces.
- 4
Roast for 45–50 minutes until the chicken skin is golden and the tomatoes are bursting.
- 5
Crumble over the feta and serve immediately with a green salad and warm pitta bread.
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