Greek lemon and oregano chicken with plum tomatoes
From the foundersAlexander Eriksson·Founder & CEO
A colourful Mediterranean classic where chicken breast fillets are oven-baked with potatoes, herbs and sweet plum tomatoes for maximum flavour.
Ingredients
2 servings
- 500 gchicken breast fillet
- 500 gPlum tomatoes
- 1 stCucumber
- 800 gpotatoes
- 4 mskolive oil
- 150 gfeta cheese
- 1 stlemon (juice and zest)
- 1.5 mskdried oregano
- 4 klyftorgarlic
How to make it
- 1
Preheat the oven to 225°C.
- 2
Scrub the potatoes and cut them into wedges. Spread them out on a large baking tray.
- 3
In a bowl, mix crushed garlic, the juice and finely grated zest of the lemon, dried oregano, 3 tbsp olive oil, salt and pepper.
- 4
Cut the chicken fillets into even pieces. Toss the chicken and potatoes in half of the herb and lemon marinade on the baking tray. Roast in the oven for 15 minutes.
- 5
Halve the plum tomatoes. Take the tray out after 15 minutes, add the tomatoes and drizzle over the rest of the marinade and the remaining 1 tbsp olive oil.
- 6
Roast for a further 10 minutes until the chicken is cooked through (72°C) and the potatoes are nicely browned.
- 7
Make a quick, cooling side salad by roughly dicing the cucumber.
- 8
Top the hot chicken traybake with crumbled feta and serve straight away with the crisp cucumber.
Kitchen tips
- Use flaky sea salt when serving to bring out the flavour of the tomatoes.
- Let the chicken rest for 2 minutes after taking the tray out so it stays juicy.
AI-generated content. Always verify ingredients and allergen information yourself.
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