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Prep Time 10 minutes + marinating - Total Time 1 hour 10 minutes - Serves 4

I love a good traybake, they are perfect for a quick and easy dinner. Just wack everything in and let the oven do the hard work. The key with this recipe is that you allow the chicken to marinate for as long as possible or even better overnight.

This is a great combination, the chicken, feta and veg work so well together and with some bread for mopping up makes for the perfect dinner. If you are partial to a traybake you must give this a go.


  • 4 chicken legs.

  • 5 potatoes, sliced into 1mm disc.

  • 5 fresh thyme sprigs, leaves only.

  • 100 g of feta.

  • 1 handful of Greek kalamata olives.

  • 1 red pepper, roughly chopped.

  • 1 yellow pepper, roughly chopped.

  • 1 small courgette, cut in half lengthways and roughly chopped.

  • 1 red onion, cut into wedges.

  • 1 handful of cherry tomatoes.

  • 20 g of pine nuts.

  • 1 pinch of dried oregano.

Marinade Ingredients

  • 2 garlic cloves, crushed.

  • 5 tbsps of extra-virgin olive oil.

  • 3 tbsps of white wine vinegar.

  • 1 tsp of dried oregano.

  • 1 tsp of dried mint.


  1. Place all the marinade ingredients into a large bowl or Tupperware, season with salt and pepper and mix. Now take each chicken leg and make 2 or 3 slices in each one then add to the marinade and mix well, be sure to get it in the cuts. Cover and allow to marinate for at least an hour or as long as possible.

  2. In a large roasting tray add the sliced potatoes along with the fresh thyme and season with salt and pepper. Drizzle with a good amount of extra virgin olive oil and mix. You want enough oil to coat all the potatoes. Then place the chicken on top and pop into a preheated oven set at 180℃ for 30 minutes.

  3. When the 30 minutes up carefully remove the tray from the oven and add the onions, peppers, tomatoes and olives. Then take the feta and break into nuggets and add to the tray. Scatter the pinenuts over the top of everything and add the dried oregano. Give everything a little drizzle of oil and pop back into the oven for a further 25 minutes.

  4. Enjoy with some bread, a cold brink and imagine you are sat by the sea.

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