Greek Chicken Tray Bake

Serves 4

---

Ingredients:

Marinade :

• 1/2 cup olive oil

• 1/2 lemon, juiced (about 2 tablespoons)

• 3 garlic cloves, minced

• 1 tablespoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon Dijon mustard

• 1/2 teaspoon salt and pepper

• 6 chicken thighs, boneless, skinless

• 1 medium zucchini, halved lengthwise and sliced

• 1 capsicum, chopped into 1-inch pieces

• ½ large red onion, sliced into wedges

• 250g cherry or mini roma tomatoes

To serve:

• ½ cup kalamata olives, pitted

• ¼ cup feta cheese, crumbled

• 2 tablespoons finely chopped fresh parsley (for garnish)

• Wholemeal wraps or pita bread

---

Method

1. Preheat oven to 200°C (fan-forced). In a large bowl, whisk together the marinade ingredients until the mixture is well-emulsified. Place chicken thighs in marinade and coat well. Set aside for 10 minutes.

2. Prepare remaining ingredients and add to the chicken bowl after marinating time. Coat ingredients well and transfer to a baking dish. Ensure chicken thighs are nestled in amongst the vegetables. Roast for 25-30 minutes or until chicken thighs are cooked through.

3. Remove baking dish from oven and scatter olives, feta and parsley over the top.

4. Serve in a wholemeal wrap or pita bread.