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 clove garlic cloves
• 60 g black olives

Method

1. 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. 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. 3

   Slice the second lemon into rounds and tuck between the chicken pieces.

4. 4

   Roast for 45–50 minutes until the chicken skin is golden and the tomatoes are bursting.

5. 5

   Crumble over the feta and serve immediately with a green salad and warm pitta bread.