Mediterranean chicken traybake

A real crowd-pleaser with minimum fuss required in the kitchen, kickstart the summer in style with a little Mediterranean-style alfresco dining. 



  • 750g Charlotte potatoes, halved lengthways 
  • Olive oil
  • 1 red onion, cut into wedges
  • 1 garlic bulb, cloves divided
  • 1 lemon, cut into wedges
  • 8 chicken thighs
  • 12 cherry or baby plum tomatoes, halved
  • Small glass of white wine
  • Handful of mixed olives
  • 100g feta cheese, sliced
  • Handful of oregano leaves


  1. Preheat oven to 200°C/180°C Fan.
  2. Place potatoes in a large roasting tray, drizzle over 2 tbsp of olive oil and season. Toss the pan to coast and roast for 20 minutes.
  3. Remove tray from the oven and add the red onion, garlic, lemon and chicken. Drizzle with 1tbsp of oil and season. Roast for 20 minutes. 
  4. Remove tray from oven, but increase the oven temperature to 220°C/200°C Fan.
  5. Add the tomatoes, wine and olives to the tray and return to the oven for a final 20 minutes until the chicken is golden and crisp.
  6. Sprinkle over the feta and oregano, drizzle with oil and serve.