Meliz Berg's Cypriot chicken tray bake

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Serves 2

Step 2

1) Preheat the oven to 200C/gas mark 6.

Step 3

2) Dissolve the stock cube and tomato puree in the boiling water in a heatproof jug and leave to one side.

Step 4

3) Drizzle two tablespoons of the olive oil into a deep baking tray, then add the onions, potatoes, chicken and garlic to the tray. Sprinkle over the dried oregano, spices, salt, pepper and parsley. Give everything a gentle stir so that the chicken and vegetables are fully coated in the oily spices.

Step 5

4) Pour the chopped tomatoes into the baking tray, then fill up the can with cold water; top up the dissolved stock and tomato puree with enough water from the can to take the total amount of liquid up to 600ml, give it a stir and pour this into the baking tray as well. Add the bay leaves and the lemon halves, drizzle over another 3 tablespoons of the olive oil (save a little for the last 30 minutes of cooking), cover with foil and place the baking tray on the bottom shelf of the oven.

Step 6

5) After 35-40 minutes remove the baking tray from the oven, take off the foil, turn the chicken over, baste the potatoes and return to the oven without the foil. After another 25-30 minutes, remove again, turn the chicken over, basting the potatoes in the juices, drizzle everything with the remaining one tablespoon of olive oil and return to the oven for a final 25-30 minutes.

Step 7

6) Remove from the oven, allow to rest for 5 minutes, then serve with a liberal pouring of the thick basting juices and onions, accompanied by a fresh salad, and in true Cypriot style, rice and thick natural set yoghurt.

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