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Lemony Chicken and Potato Traybake
Info
A vibrant chicken and potato tray bake infused with our Lemon, Shallot & Herb Paste. Topped with green olives and crumbled feta for a deliciously tangy Mediterranean feast.Ingredients
Method
Ingredients
- 1kg skin on thicken thighs
- 400g baby potatoes, halved
- 4 tbsp Bart paste
- 3 tbsp olive oil
- 150g crumbled feta
- 80g pitted green olives
- Greens to serve, such as steamed broccoli or cavolo nero
Method
1. Place the chicken and potatoes in a large roasting dish. Add the Lemon Shallot & Herb Paste and a drizzle of olive oil. Mix well with your hands, ensuring everything is evenly coated, then spread into a single layer.
2. Season generously with salt and pepper, then roast for 45 minutes.
3. Scatter the feta and olives over the top, then return to the oven for another 10 minutes, or until the chicken is crispy and the potatoes are golden and tender. Serve with greens.
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