Makes/Serves: Serves 4

Skill level: Easy

Prep/cook time: Prep 20mins/Cook 45 mins

Ingredients:

•4 skinless chicken thighs

•3 tbsp extra virgin olive oil

•Large handful fresh oregano, finely chopped (+ more to garnish)•Large handful continental parsley

•Zest of 1 lemon

•1 tsp garlic powder

•Salt & Pepper, to taste

•500g baby potatoes, halved

•175g sweet baby capsicum, halved and deseeded

•1 spanish onion, cut in wedges

•1 large lemon, cut in wedges

•1 zucchini, halved lengthways and sliced in 1cm pieces

•Handful kalamata olives

•250g baby truss tomatoes

•100g Greek fetta, cubed

Method:

Preheat oven to 180*C

In a medium zip lock bag combine the olive oil, chopped oregano, chopped parsley, lemon zest, garlic powder and salt and pepper to taste. Add the chicken thighs to marinate and set aside for 15 mins.

Add the potatoes, capsicum, onion and zucchini to the base of a 4.2L Pyrex Bake N Serve Roaster. Top with the Lemon thighs then pour any remaining marinade over the vegetables. Transfer to the oven and bake for 30-40mins.

After 30 mins, add the tomatoes, kalamata olives and lemon wedges to the dish, then drizzle with olive oil and roast for a further 15 minutes. Remove from the oven, top with feta and some fresh oregano leaves and serve immediately.

Greek Chicken Traybake

by Amanda Michetti on behalf of Global Kitchen Brands - PYREX 

* Crowd favourite, you can never go wrong with a Greek Chicken Traybake that will get everyone keen for dinnertime.