What are the main ingredients in One-tray Mediterranean Chicken Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of One-tray Mediterranean Chicken Bake?

Calories: 997, Carbs: 57 grams, Fat: grams, Protein: 72.5 grams, Sugar: 14.7 grams, Salt: 2447 grams

How do I prepare One-tray Mediterranean Chicken Bake?

BOILING AWAY: While the chicken is roasting, cut the potatoes in half. Place in a pot of salted water over a high heat, pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat to medium. Allow to simmer for 15-20 minutes until cooked through. Remove from the heat on completion, drain, and cover with the lid to keep warm. PREP STEP: Rinse and pick the oregano. Drain and halve the olives. Rinse and halve the baby tomatoes. Cut the lemon into wedges. Peel and grate the garlic. SOME ADD ONS: When the roast has 10-15 minutes remaining, give the tray a shift. Add the halved baby tomatoes and olives, the grated garlic, the mustard, ½ the picked oregano, and a squeeze of lemon juice to the tray. On completion, the chicken and veggies should be cooked through. ONE TRAY DINNER: Plate up the roast and crumble over the drained feta. Side with the boiled potatoes and sprinkle over the remaining oregano. Garnish with any remaining lemon wedge. ROAST MOMENT: Boil the kettle. Preheat the oven to 220°C. Pat the chicken pieces dry with paper towel and place on a roasting tray with the onion wedges. Coat in oil, the rub, and seasoning. Dilute the stock in 150ml boiling water and pour over chicken. Place tray in the hot oven and roast for 25-30 minutes.

What should be prepared from my kitchen to make One-tray Mediterranean Chicken Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

One-tray Mediterranean Chicken Bake

Name: One-tray Mediterranean Chicken Bake
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

A one-tray dinner with no fuss! Chicken, onion & baby tomatoes are roasted in a flavourful stock and finished off with a crumble of Danish-style feta and a sprinkle of fresh oregano.

One-tray Mediterranean Chicken Bake

with Danish-style feta & fresh oregano

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Baby Tomatoes
Chicken
Chicken Stock
Danish-style Feta
Dijon Mustard
Free-Range Chicken Leg Quarter
Free-range Chicken Leg Quarters
Fresh Oregano
Garlic Clove
Garlic Cloves
Lemon
Lemons
NOMU Roast Rub
Pitted Kalamata Olives
Red Onion
Red Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of One-tray Mediterranean Chicken Bake

Serves 1

ROAST MOMENT
Boil the kettle. Preheat the oven to 220°C. Pat the chicken pieces dry with paper towel and place on a roasting tray with the onion wedges. Coat in oil, the rub, and seasoning. Dilute the stock in 75ml boiling water and pour over chicken. Place tray in the hot oven and roast for 25-30 minutes.
BOILING AWAY
While the chicken is roasting, cut the potatoes in half. Place in a pot of salted water over a high heat, pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat to medium. Allow to simmer for 15-20 minutes until cooked through. Remove from the heat on completion, drain, and cover with the lid to keep warm.
PREP STEP
Rinse and pick the oregano. Drain and halve the olives. Rinse and halve the baby tomatoes. Cut the lemon into wedges. Peel and grate the garlic.
SOME ADD ONS
When the roast has 10-15 minutes remaining, give the tray a shift. Add the halved baby tomatoes and olives, the grated garlic, the mustard, ½ the picked oregano, and a squeeze of lemon juice to the tray. On completion, the chicken and veggies should be cooked through.
ONE TRAY DINNER
Plate up the roast and crumble over the drained feta. Side with the boiled potatoes and sprinkle over the remaining oregano. Garnish with any remaining lemon wedge.

Free-range Chicken Leg Quarter - 1
Red Onion - 1
NOMU Roast Rub - 10ml
Chicken Stock - 1 sachet
Baby Potatoes - 200g
Fresh Oregano - 4g
Pitted Kalamata Olives - 50g
Baby Tomatoes - 80g
Lemon - 1
Garlic Clove - 1
Dijon Mustard - 7,5ml
Danish-style Feta - 40g

Download the Recipe

Serves 2

ROAST MOMENT
Boil the kettle. Preheat the oven to 220°C. Pat the chicken pieces dry with paper towel and place on a roasting tray with the onion wedges. Coat in oil, the rub, and seasoning. Dilute the stock in 150ml boiling water and pour over chicken. Place tray in the hot oven and roast for 25-30 minutes.
BOILING AWAY
While the chicken is roasting, cut the potatoes in half. Place in a pot of salted water over a high heat, pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat to medium. Allow to simmer for 15-20 minutes until cooked through. Remove from the heat on completion, drain, and cover with the lid to keep warm.
PREP STEP
Rinse and pick the oregano. Drain and halve the olives. Rinse and halve the baby tomatoes. Cut the lemon into wedges. Peel and grate the garlic.
SOME ADD ONS
When the roast has 10-15 minutes remaining, give the tray a shift. Add the halved baby tomatoes and olives, the grated garlic, the mustard, ½ the picked oregano, and a squeeze of lemon juice to the tray. On completion, the chicken and veggies should be cooked through.
ONE TRAY DINNER
Plate up the roast and crumble over the drained feta. Side with the boiled potatoes and sprinkle over the remaining oregano. Garnish with any remaining lemon wedge.

Free-range Chicken Leg Quarters - 2
Red Onion - 1
NOMU Roast Rub - 20ml
Chicken Stock - 1 sachet
Baby Potatoes - 400g
Fresh Oregano - 8g
Pitted Kalamata Olives - 100g
Baby Tomatoes - 160g
Lemon - 1
Garlic Cloves - 2
Dijon Mustard - 15ml
Danish-style Feta - 80g

Download the Recipe

Serves 3

ROAST MOMENT
Boil the kettle. Preheat the oven to 220°C. Pat the chicken pieces dry with paper towel and place on a roasting tray with the onion wedges. Coat in oil, the rub, and seasoning. Dilute the stock in 225ml boiling water and pour over chicken. Place tray in the hot oven and roast for 25-30 minutes.
BOILING AWAY
While the chicken is roasting, cut the potatoes in half. Place in a pot of salted water over a high heat, pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat to medium. Allow to simmer for 15-20 minutes until cooked through. Remove from the heat on completion, drain, and cover with the lid to keep warm.
PREP STEP
Rinse and pick the oregano. Drain and halve the olives. Rinse and halve the baby tomatoes. Cut the lemons into wedges. Peel and grate the garlic.
SOME ADD ONS
When the roast has 10-15 minutes remaining, give the tray a shift. Add the halved baby tomatoes and olives, the grated garlic, the mustard, ½ the picked oregano, and a squeeze of lemon juice to the tray. On completion, the chicken and veggies should be cooked through.
ONE TRAY DINNER
Plate up the roast and crumble over the drained feta. Side with the boiled potatoes and sprinkle over the remaining oregano. Garnish with any remaining lemon wedges.

Free-range Chicken Leg Quarters - 3
Red Onions - 2
NOMU Roast Rub - 30ml
Chicken Stock - 2 sachets
Baby Potatoes - 600g
Fresh Oregano - 12g
Pitted Kalamata Olives - 150g
Baby Tomatoes - 240g
Lemons - 2
Garlic Cloves - 3
Dijon Mustard - 22,5ml
Danish-style Feta - 120g

Download the Recipe

Serves 4

ROAST MOMENT
Boil the kettle. Preheat the oven to 220°C. Pat the chicken pieces dry with paper towel and place on a roasting tray with the onion wedges. Coat in oil, the rub, and seasoning. Dilute the stock in 300ml boiling water and pour over chicken. Place tray in the hot oven and roast for 25-30 minutes.
BOILING AWAY
While the chicken is roasting, cut the potatoes in half. Place in a pot of salted water over a high heat, pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat to medium. Allow to simmer for 15-20 minutes until cooked through. Remove from the heat on completion, drain, and cover with the lid to keep warm.
PREP STEP
Rinse and pick the oregano. Drain and halve the olives. Rinse and halve the baby tomatoes. Cut the lemons into wedges. Peel and grate the garlic.
SOME ADD ONS
When the roast has 10-15 minutes remaining, give the tray a shift. Add the halved baby tomatoes and olives, the grated garlic, the mustard, ½ the picked oregano, and a squeeze of lemon juice to the tray. On completion, the chicken and veggies should be cooked through.
ONE TRAY DINNER
Plate up the roast and crumble over the drained feta. Side with the boiled potatoes and sprinkle over the remaining oregano. Garnish with any remaining lemon wedges.