Empty My Fridge
One-Pan Greek Chicken Bake
Ingredients
- Pumpkin · peeled1
- X Greek Marinade1
- Red onion1
- Bell pepper1
- Zucchini1
- Chicken1
- Cherry tomato1
- Cheese200 g
- Parsley
- Greek Marinade
- Garlic · finely crushed1 tsp
- Lemon1
- Oregano · dried1 tsp
- Paprika · ground1 tsp
- Black pepper
- Salt
- Extra virgin olive oil
Instructions
- Preheat the oven to 200°C.
- Put the pumpkin, red onion, capsicum and zucchini in a roasting tray, drizzle with the olive oil and season with salt and black pepper.
- Cut the chicken in half with a sharp knife, removing the backbone, and set it on top of the vegetables.
- In a food processor or by hand, blend the finely crushed garlic, lemon zest and juice, dried oregano, ground paprika, salt, black pepper and olive oil into a marinade, then massage it over the chicken.
- Bake for 45 minutes, adding the cherry tomatoes halfway through, until the chicken is cooked through and golden brown.
- Crumble the feta over the top, garnish with parsley and serve.
Summarized from Stephcooksstuff's video. Watch it for the details.
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