Greek Chicken Traybake with Potatoes and Green Beans
Ingredients
Serves 4- 8bone-in, skin-on chicken thighs, about 1.6 kg including bones
- 800gbaby potatoes, halved
- 45 mllemon juice
- 4garlic cloves, crushed
- 2 tspdried oregano
- 3 tbspolive oil
- 150mlchicken stock
- 250ggreen beans, trimmed
- fine salt
- black pepper
- 200 gtzatziki, optional (optional)
- 1lemon, cut into wedges for roasting
Method
- Heat the oven to 200°C/180°C fan. Divide the potatoes, lemon juice, garlic, oregano, olive oil and stock between two large roasting trays. Season and toss.
- Pat the chicken skin dry with kitchen paper and season it. Sit the thighs skin-side up on top of the potatoes, with the lemon wedges tucked in around them. Dry skin crisps; wet skin steams.
- Roast for 45–50 minutes until the skin is deep golden and crackling and the potatoes underneath are soft in the lemony juices.
- Divide the green beans between the trays, pushing them into the juices. Roast for another 10–15 minutes, until the beans and potatoes are tender and the thickest part of the chicken reaches 75°C for 30 seconds.
- Rest for 5 minutes, then serve with the pan juices and optional tzatziki.
Per serving
- kcal
- 276
- protein
- 5.6g
- fibre
- 7g
- carbs
- 42.7g
- fat
- 10.9g
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