A one-tray dinner with no fuss! Chicken, onion, baby tomatoes & baby potatoes are roasted in a flavourful stock and finished off with a crumble of Danish-style feta and a sprinkle of fresh oregano.
One-tray Greek Chicken Bake
One-tray Greek Chicken Bake
with Danish-style feta & fresh oregano
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Potatoes
- Baby Tomatoes
- Chicken
- Chicken Stock
- Danish-style Feta
- Dijon Mustard
- Free-range Chicken Pieces
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- NOMU Roast Rub
- Onion
- Onions
- Pitted Kalamata Olives
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST MOMENT
Preheat the oven to 220°C. Boil the kettle. Pat the chicken pieces dry with paper towel. Place on a roasting tray with the onion wedges and the halved baby potatoes. Coat in oil, the NOMU rub, and seasoning. Dilute the stock with 75ml of boiling water and pour over the tray. Roast until cooked through, 25-30 minutes.
PREP STEP
In a bowl, combine the lemon juice (to taste), the mustard, and the grated garlic.
SOME ADD-ONS
When the roast has 10-15 minutes remaining, give the tray a shift. Add the halved baby tomatoes, the halved olives, and ½ the picked oregano. Drizzle over the mustard mixture. Return to the oven for the remaining time until cooked through.
ONE-TRAY DINNER
Plate up the roast and crumble over the drained feta. Garnish with the remaining oregano. Well done, Chef!
Free-range Chicken Pieces - 2
Onion - 1
Baby Potatoes - 200g
NOMU Roast Rub - 10ml
Chicken Stock - 5ml
Lemon Juice - 10ml
Dijon Mustard - 7,5ml
Garlic Clove - 1
Baby Tomatoes - 80g
Pitted Kalamata Olives - 20g
Fresh Oregano - 3g
Danish-style Feta - 20g
ROAST MOMENT
Preheat the oven to 220°C. Boil the kettle. Pat the chicken pieces dry with paper towel. Place on a roasting tray with the onion wedges and the halved baby potatoes. Coat in oil, the NOMU rub, and seasoning. Dilute the stock with 150ml of boiling water and pour over the tray. Roast until cooked through, 25-30 minutes.
PREP STEP
In a bowl, combine the lemon juice (to taste), the mustard, and the grated garlic.
SOME ADD-ONS
When the roast has 10-15 minutes remaining, give the tray a shift. Add the halved baby tomatoes, the halved olives, and ½ the picked oregano. Drizzle over the mustard mixture. Return to the oven for the remaining time until cooked through.
ONE-TRAY DINNER
Plate up the roast and crumble over the drained feta. Garnish with the remaining oregano. Well done, Chef!
Free-range Chicken Pieces - 4
Onion - 1
Baby Potatoes - 400g
NOMU Roast Rub - 20ml
Chicken Stock - 10ml
Lemon Juice - 20ml
Dijon Mustard - 15ml
Garlic Cloves - 2
Baby Tomatoes - 160g
Pitted Kalamata Olives - 40g
Fresh Oregano - 5g
Danish-style Feta - 40g
ROAST MOMENT
Preheat the oven to 220°C. Boil the kettle. Pat the chicken pieces dry with paper towel. Place on a roasting tray with the onion wedges and the halved baby potatoes. Coat in oil, the NOMU rub, and seasoning. Dilute the stock with 225ml of boiling water and pour over the tray. Roast until cooked through, 30-35 minutes.
PREP STEP
In a bowl, combine the lemon juice (to taste), the mustard, and the grated garlic.
SOME ADD-ONS
When the roast has 10-15 minutes remaining, give the tray a shift. Add the halved baby tomatoes, the halved olives, and ½ the picked oregano. Drizzle over the mustard mixture. Return to the oven for the remaining time until cooked through.
ONE-TRAY DINNER
Plate up the roast and crumble over the drained feta. Garnish with the remaining oregano. Well done, Chef!
Free-range Chicken Pieces - 6
Onions - 2
Baby Potatoes - 600g
NOMU Roast Rub - 30ml
Chicken Stock - 15ml
Lemon Juice - 30ml
Dijon Mustard - 22,5ml
Garlic Cloves - 3
Baby Tomatoes - 240g
Pitted Kalamata Olives - 60g
Fresh Oregano - 8g
Danish-style Feta - 60g
ROAST MOMENT
Preheat the oven to 220°C. Boil the kettle. Pat the chicken pieces dry with paper towel. Place on a roasting tray with the onion wedges and the halved baby potatoes. Coat in oil, the NOMU rub, and seasoning. Dilute the stock with 300ml of boiling water and pour over the tray. Roast until cooked through, 30-35 minutes.
PREP STEP
In a bowl, combine the lemon juice (to taste), the mustard, and the grated garlic.
SOME ADD-ONS
When the roast has 10-15 minutes remaining, give the tray a shift. Add the halved baby tomatoes, the halved olives, and ½ the picked oregano. Drizzle over the mustard mixture. Return to the oven for the remaining time until cooked through.
ONE-TRAY DINNER
Plate up the roast and crumble over the drained feta. Garnish with the remaining oregano. Well done, Chef!
Free-range Chicken Pieces - 8
Onions - 2
Baby Potatoes - 800g
NOMU Roast Rub - 40ml
Chicken Stock - 20ml
Lemon Juice - 40ml
Dijon Mustard - 30ml
Garlic Cloves - 4
Baby Tomatoes - 320g
Pitted Kalamata Olives - 80g
Fresh Oregano - 10g
Danish-style Feta - 80g
Woolies Products in this dish
