This dish sees juicy, roasted chicken legs teamed up with olives, feta, pitta and tomatoes for a Greek-inspired take on a throw-together traybake.
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Serves
4
Chicken Leg
Garlic
Red Onion
Pitta Bread
Cucumber
Tomato
Feta
Parsley
Black Olive
Red Wine Vinegar
Dried Oregano
Olive Oil
Salt
Black Pepper
Serves
4
Chicken Leg
Garlic
Red Onion
Pitta Bread
Cucumber
Tomato
Feta
Parsley
Black Olive
Red Wine Vinegar
Dried Oregano
Olive Oil
Salt
Black Pepper
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Step 1.
Preheat the oven to 220°C. Slap the chicken legs into a roasting tray and hit them with a good whack of olive oil, a pinch of salt and a crack of black pepper. Toss to coat.
Step 2.
Smash the garlic cloves and lob them in. Peel and cut the onions into wedges through the root, and add to the tray. Tear the pitta bread into chunks and add to the tray. Toss with a little more oil and seasoning and slide the whole lot into the oven for 35-40 mins.
Step 3.
While the chicken roasts, chunk up the cucumber and tomatoes and sprinkle them with salt. Let them hang out in a colander. Crumble the feta into large chunks, finely chop the parsley and take the pits out of the olives. Tip the whole lot into a big bowl with the salted veggies and toss with the vinegar, oregano and a load of olive oil.
Step 4.
Pull the chicken out of the oven and tip the marinated salad over top, let the pitta soak up all the juices. Serve warm.
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Notes (1)
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Clare R.
7 months ago
Loved this recipe
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