DinnerMediterraneanServes 4

Chicken, Lemon & Olive Traybake

Start the potatoes ahead of the chicken so both finish together.

9.0

out of 10

8 cooking reviews · 100% would make again

Typically 12 min hands-on, 38 min unattended

by Nia Sørensen

Make my version

Photo to come

Cook it

5 ingredients · 3 steps · 12 min hands-on

Ingredients

8 bone-in chicken thighs
1 ½ lb baby potatoes, halved
1 lemon, cut into wedges
½ cup green olives
1 tbsp dried oregano

Start cooking mode

Method, 3 steps

50 min total

Heat the oven to 425°F. Toss the potatoes with oil, oregano, and salt and roast 15 minutes.
oven 425°Ftimer 15 min
Nestle in the chicken (skin up), lemon wedges, and olives. Season the chicken well.
Roast until the chicken is 175°F and the skin is crisp, 25 to 30 minutes. Rest 5 minutes before serving.
timer 27 min

Notes from the kitchen

Season in stages and taste before serving, the amounts here are a starting point, not a rule.

From people who cooked it

8 reviews

9/10 · Helen T. · would make again · changed it
Added a tin of chickpeas with the chicken. Squash the roast lemon over everything at the end.
9/10 · Wole A. · would make again
9/10 · Priya S. · would make again
8/10 · Daniel K. · would make again · changed it
9/10 · Lena M. · would make again
10/10 · Marco P. · would make again
9/10 · Elle R. · would make again · changed it
9/10 · Nia S. · would make again

What Nia Sørensen cooks it in

Commission-earning. Never affects scores or ranking.

Large sturdy roasting tray

Crowd the tray and everything steams. A thin one warps at this heat.

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