Chicken Souvlaki Tray Bake

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

¼ cup (60 ml) extra-virgin olive oil, plus extra to serve

1 tbsp freshly minced garlic

2 tbsp fresh lemon juice

1 tbsp red wine vinegar

1 tbsp honey

1 tbsp brown sugar

2 tsp dried oregano

1 tsp sweet paprika

1½ tsp sea salt flakes

½ tsp freshly cracked black pepper, plus extra to serve

600 g (1 lb 5 oz) brushed or sebago (russet) potatoes, sliced into thin wedges roughly 5 mm/1/4 inch thick (see note 1)

1 red onion, cut into thick wedges

200 g (7 oz) marinated capsicums (bell peppers), drained and sliced

1 kg (2 lb 4 oz) boneless, skinless chicken thighs (approx. 6) (see FAQ section if you want to use chicken breast)

100 g (31/2 oz) feta, sliced

Fresh dill sprigs (optional)

Toasted pita

Tzatziki, store-bought or homemade

Lemon wedges

Instructions

Preheat the oven –

Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).

Prepare the marinade –

In a jug, combine all the marinade ingredients and set aside.

Prepare the vegetables –

Place the potato, onion and capsicum in a large metal baking dish. Add 1 tablespoon of the marinade and toss to coat. Arrange in a single layer.

Marinate the chicken –

Add the remaining marinade to the chicken and toss to coat well. Arrange the chicken on top of the vegetables in a single layer.

Roast –

Roast for 28 minutes (in the top third of the oven) or until the chicken is cooked through and the potatoes are tender. Turn the oven to high grill (broiler) and cook for a further 2 minutes to lightly char and crisp the edges.

Finish –

Scatter with feta and herbs. Drizzle with extra olive oil and finish with cracked black pepper.

Serve –

Serve with toasted pita, tzatziki and lemon wedges.

Nutrition

• Calories: 710
• Lipides Totaux: 30.9 g
• Lipides Saturés: 8.7 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 267.4 mg
• Sodium: 1463.3 mg
• Glucides Totaux: 48.2 g
• Fibres Diététiques: 6.8 g
• Sucres Totaux: 13.3 g
• Protéines: 60.1 g