Ingredients Checklist
- 6 chicken thighs, bone-in, skin on
- 250g cocktail potatoes, halved
- 4 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried oregano
- Sea salt & cracked black pepper
- 2 small zucchinis, sliced
- 12 cherry tomatoes
- 1 yellow capsicum, cut into 2 cm pieces
- ½ red onion, cut into wedges
- 1 3cup pitted Kalamata olives
- 100g Greek feta
DRESSING
- ½ cup lemon juice
- 1 garlic clove, finely chopped
- 1 tsp dried oregano
- ½ tsp sea salt
- ½ sp black pepper
- ½ cup olive oil
Instructions
- Preheat oven to 220°C. Pat the chicken dry with a paper towel. Place into a large bowl, add 2 tablespoons of olive oil and spices and mix well, rubbing the seasoning under the skin. Add potatoes and mix to coat in oil.
- Place chicken and potatoes onto a baking paper lined oven tray and roast for 20 minutes.
- Remove from the oven, add the vegetables and olives, drizzle with remaining olive oil, season and roast for a further 20 minutes.
- Whisk dressing ingredients in a small bowl until combined.
- To serve, crumble over the feta and drizzle with the dressing.
