Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories773.3 kcal (39%)
Total Fat49.9 g (71%)
Carbs21.3 g (8%)
Sugars3.5 g (4%)
Protein41.1 g (82%)
Sodium961.5 mg (48%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
6chicken thighs
bone in, skin on
500gkipfler potatoes
peeled and chopped into, roughly, 2cm pieces
500gcherry tomatoes
left whole
½ cupgreen olives in brine
pitted and halved
¼ cupolive brine
½ cupcapers in vinegar
drained
4garlic cloves
lightly smashed
0.5lemon
halved, then finely sliced, skin, flesh and all
½ cupfresh oregano
leaves picked
Salt flakes
pepper
freshly ground
4 tablespoonolive oil
1 tablespoonred wine vinegar
Instructions
Step 1
Preheat oven to 200C. In a large, deep-sided baking dish, add potatoes, cherry tomatoes, olives along with their brine, capers, garlic cloves and lemon slices. Place your chicken pieces on top.
Using a mortar and pestle (or small food processor), smash together your oregano leaves with a generous pinch of salt. You’re looking to create a chunky paste. If you don’t have either piece of equipment you can cut the salt into the oregano on a board. (If you do this, you will then need to scoop it up and add it to a bowl for oil and vinegar.) Stir in olive oil and vinegar.
Drizzle your oregano oil all over the traybake and massage it into the chicken pieces. Snuggle chicken, skin side up, on top of everything. Season with extra salt and pepper.
Bake in the oven for 40-50 minutes or until golden, bubbling, juicy and irresistible.
Give your potatoes a quick prod to ensure they are also cooked through.
Serve in the middle of the table for everyone to help themselves, especially to the delicious juices
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