One-tray Mediterranean Chicken Bake

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

4.6

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 35 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of One-tray Mediterranean Chicken Bake
  1. ROAST MOMENT

    Boil the kettle. Preheat the oven to 220°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. BOILING AWAY

    While the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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.

  4. 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/" title="View all our recipes with Chicken at eCook">Chicken and veggies should be cooked through.

  5. 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.

  1. ROAST MOMENT

    Boil the kettle. Preheat the oven to 220°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. BOILING AWAY

    While the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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.

  4. 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/" title="View all our recipes with Chicken at eCook">Chicken and veggies should be cooked through.

  5. 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.

  1. ROAST MOMENT

    Boil the kettle. Preheat the oven to 220°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. BOILING AWAY

    While the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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.

  4. 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/" title="View all our recipes with Chicken at eCook">Chicken and veggies should be cooked through.

  5. 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.

  1. ROAST MOMENT

    Boil the kettle. Preheat the oven to 220°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. BOILING AWAY

    While the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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.

  4. 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/" title="View all our recipes with Chicken at eCook">Chicken and veggies should be cooked through.

  5. 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.

Frequently Asked Questions

What is the preparation time for One-tray Mediterranean Chicken Bake?

The preparation time for One-tray Mediterranean Chicken Bake with Danish-style feta & fresh oregano is between 10 and 25 minutes.

What is the total time required to make One-tray Mediterranean Chicken Bake with Danish-style feta & fresh oregano?

The total time required to make One-tray Mediterranean Chicken Bake with Danish-style feta & fresh oregano is between 25 and 35 minutes.

How many servings does One-tray Mediterranean Chicken Bake provide?

4 servings

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

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

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?

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

How many calories does One-tray Mediterranean Chicken Bake have?

997 calories

How much fat content does One-tray Mediterranean Chicken Bake have?

grams

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