One Pan Greek Chicken

One pan = less clean up.

Ingredients:

• 4 large chicken breasts

• 400g potatoes, quartered

• 200g crumbled feta

• ⅔ cup pitted Kalamata olives

• 2 tablespoons extra-virgin olive oil, divided

• 1 teaspoon onion powder

• 1½ teaspoons thyme

• 1½ teaspoons oregano

• ⅔ cup chopped red onion

• 1 tablespoon red wine vinegar

• Sea salt and black pepper to taste

• Lemon wedges for serving

Method:

1. Preheat the oven to 180°C, then prepare a large oven-proof dish

2. In a large bowl, toss the potatoes with 1 tablespoon of the olive oil and some salt, then spread onto the bottom of the dish

3. Season the chicken breasts with the onion powder, plus some salt and pepper, rub on the remaining olive oil and top with the thyme and oregano

4. Nestle the chicken on top of the potatoes, then transfer to the oven and bake for 20-25-minutes

5. Remove the dish from the oven, then add the feta, olives, cherry tomatoes and red wine vinegar

6. Return to the oven and cook until the potatoes are tender and the chicken is cooked through, around 10-15-minutes (test by inserting a skewer into each chicken and checking the juices run clear)

7. Remove from the oven and serve with fresh lemon wedges and vegetables of choice

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