Greek Chicken Traybake

Method

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1. Heat the oven to 200C.

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2. Toss the potatoes and red onion with 2 tbsp of the oil, half the oregano and half the salt in a large roasting tin.

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3. Roast 10 minutes.

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4. Meanwhile rub the chicken with the remaining oil, oregano, salt, pepper, the crushed garlic and the lemon juice.

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5. Take the tin out, push the potatoes to the edges and sit the chicken skin-side up in the middle.

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6. Tuck the lemon wedges and olives in around it.

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7. Pour the stock into the tin, around the food and not over the chicken skin.

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8. Roast 45 minutes, until the skin is deep gold and the potatoes are tender at the edges of the tin.

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9. Rest 8 minutes in the tin.

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10. Scatter the parsley over and spoon the pan juices across everything.

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Chef’s Tips

• Potatoes ten minutes ahead of the chicken.
• Stock around the food, never over the skin.
• Rest in the tin so the juices settle.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Horiatiki salad
• Tzatziki
• Crusty bread

Storage & Reheating

Keeps 3 days refrigerated. Reheat at 200C for 15 minutes to re-crisp the skin.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.