Greek Chicken, Tomato and Feta Bake

Greek Chicken, Tomato and Feta Bake

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This easy-to-make baked chicken and feta dish will impress family, friends and fans alike.

  • Recipe serves4-6
  • Preparation time15 minutes
  • Cooking time45 minutes

Ingredients

  • 500 g Baby potatoes, halved
  • 6 Small chicken thighs on the bone, skin on
  • 1 KNORR Brown Onion Gravy
  • 1 tsp Robertsons Paprika
  • 2 Red onions, cut into eighths
  • 1 Red pepper, cut into strips
  • 1 Yellow pepper, cut into strips
  • 3 Garlic cloves, crushed
  • 2 tbsp Olive oil
  • 1 tsp Robertsons Origanum
  • Robertsons Salt and Pepper
  • 200 g Tin diced tomatoes
  • 12 Black olives
  • Chopped flat-leaf parsley
  • 250 ml Feta cheese, crumbled

Method

  • Preheat oven to 200°C.
  • In a large pan of boiling water cook potatoes for 10 minutes.
  • Drain and set aside to cool.
  • Place chicken in a large baking dish.
  • Sprinkle with KNORR Brown Onion Gravy and paprika.
  • Add onions, peppers, garlic and potatoes.
  • Drizzle with oil, sprinkle with origanum and season well.
  • Bake for 30 minutes.
  • Add tomatoes and olives, basting chicken with the juices.
  • Cook for 15 more minutes.
  • Serve sprinkled with parsley and feta cheese.
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