Greece · Chicken · No. 062
Greek Chicken Traybake with Feta and Olives
One portion, 32 minutes, and only 7 minutes of chopping.
Per portion
630kcal
41 gProtein
13 gCarbs
46 gFat
Calories from protein 26%, carbs 8%, fat 66%. Estimated from the ingredients.
Roughly £3.50 a portion.
Method
- 1
Preheat the oven to 200°C (fan 180°C).
- 2
Toss the chicken, tomatoes, red onion and garlic with the oil, oregano, ½ tsp salt and some pepper on a baking tray.
- 3
Roast for 20–22 minutes until the chicken is cooked through (75°C in the thickest part).
- 4
Scatter over the feta and olives and roast for a final 3 minutes to warm through, then squeeze over the lemon.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/greek-chicken-traybake-with-feta-and-olives/
