Name: Greek lemon and oregano chicken with courgette and feta
Total time: 50 min
Cuisine: Greek
Ingredients: 8 chicken thighs, skin on, bone in; 3 courgettes, cut into chunks; 1 red onion, cut into wedges; 2 lemons, zest of both, one cut into wedges; 3 tbsp lemon juice; 2 tbsp olive oil; 2 tsp dried oregano; 3 garlic cloves, crushed; 100g feta, crumbled; 2 tbsp fresh parsley, chopped

Greek lemon and oregano chicken with courgette and feta

Juicy lemon and oregano chicken thighs roasted with soft courgette and salty feta.

Time50 min

LevelEasy

Costabout £2.13 a head

Oven200°C (180°C fan)

4 servings

Method

1
Heat the oven to 200°C (180°C fan). Put the chicken in a large roasting tin and rub with the oil, oregano, garlic and lemon zest. Season well.
2
Squeeze over the juice of one lemon and tuck the lemon wedges around the chicken.
3
Roast for 20 minutes.
20 min
4
Add the courgette and onion to the tin and stir them through the juices. Roast for 25 minutes more, until the chicken skin is crisp and golden and the juices run clear.
25 min
5
Scatter over the feta and parsley and rest for 5 minutes. Serve straight from the tin.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.

Greek lemon and oregano chicken with courgette and feta

Ingredients

Method

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