Greek chicken
Deborah Hutton
INGREDIENTS
750g chat or kipfler potatoes, skin on, cut into medium pieces
8 small chicken thighs on the bone, skin on
2 teaspoons sweet paprika
2 red onions, peeled and quartered
1 red capsicum, cut into strips
1 yellow capsicum, cut into strips
3 cloves garlic, crushed
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
salt and pepper
400g can diced tomatoes
12 black olives
chopped flat-leaf parsley, to serve
1 cup crumbled feta, to serve
METHOD
Preheat oven to 200°C/180°C (fan forced).
Place potatoes in a pan and cover with cold water. Bring to the boil and cook 5 minutes. Drain and set aside to cool.
Pat chicken thighs dry, and place into a large baking dish; sprinkle with paprika and toss to coat evenly. Add the onion, capsicum, garlic and potatoes.
Drizzle oil over the top and sprinkle with oregano; season well with salt and pepper.
Bake 30 minutes and pour in tomatoes and olives, turn chicken and vegetables over and cook for a further 15 – 20 minutes or until chicken is cooked. Serve, topped with chopped parsley and crumbled feta.
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