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Prep
15m
Cook
50m
Total
1h 5m
Prep
15m
Cook
50m
Total
1h 5m
Ingredients
Method
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Step 1
In a bowl mix together oregano, garlic powder, chilli flakes, salt, and pepper.
1 tbsp Dried oregano
4 cloves Garlic
Salt
Black pepper
Step 2
Coat the chicken with olive oil and the spice mixture and let marinate for at least 20 minutes (or overnight for deeper flavour).
4 Chicken thighs/legs
3 tbsp Olive oil
Step 3
Part boil your potatoes until fork tender.
Small potatoes
Step 4
Preheat the oven to 210 °C.
Step 5
On a large baking tray, toss the potatoes with 1 tbsp olive oil, salt and pepper.
Step 6
Arrange the marinated chicken on top of the potatoes.
Step 7
Scatter the courgette, red pepper, red onion, and cherry tomatoes around the chicken.
1 Courgette
1 Red pepper
1 Red onion
1/2 cup Cherry tomatoes
Step 8
Add any remaining seasoning all over and top with a slice of lemon on each piece of chicken.
1 Lemon
Step 9
Place the tray in the oven and roast for 20 minutes.
Step 10
After 20 minutes, add the Kalamata olives.
1/4 cup Kalamata olives
Step 11
Roast for another 10-15 minutes, until the chicken is golden brown and cooked through (internal temp 75°C).
Step 12
Remove from the oven and immediately drizzle with Wild Mango Balsamic Vinegar.
2 tbsp Wild Mango Balsamic Vinegar
Step 13
Let rest for a few minutes before serving.
Step 14
Garnish with fresh parsley or basil and crumbled feta cheese.
Fresh parsley
Basil
Feta cheese
For
4
M
I
4
Chicken thighs/legs, skin-on
3
tbsp
Olive oil
2
tbsp
Balsamic vinegar
1
tbsp
Dried oregano
4
cloves
Garlic
1
Lemon, sliced
Salt, to taste
Black pepper, to taste
Small potatoes, cut into cubes
1
Courgette, sliced
1
Red pepper, sliced
1
Red onion, cut into wedges
1/2
cup
Cherry tomatoes
1/4
cup
Kalamata olives
2
tbsp
Wild Mango Balsamic Vinegar, vomFASS
Fresh parsley, for garnish
Basil, for garnish
Feta cheese, optional, for serving
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