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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This dish has all the flavours that make a Greek dish; we love this meal, its easy to make, looks lovely, basically you put it in the oven and forget about it until its ready. The flavours blend together beautifully, and the smells are divine. Serve it with a fresh garden salad and fresh bread rolls. I often don't do step 2, boiling the potatoes, and it still turns out just fine. Ingredients:
750 g potatoes, skin on, cut into medium pieces (chat or kipfler) |
8 chicken thighs, on the bone skin on |
2 teaspoons sweet paprika |
2 spanish onions, quartered |
1 red capsicum, cut into strips |
1 yellow capsicum, cut into strips |
3 garlic cloves, grushed |
2 tablespoons olive oil |
1 tablespoon fresh oregano |
400 g dice tomatoes |
12 black olives |
1 cup crumbled feta |
1 tablespoon roughtly chopped fresh parsley |
Directions:
1. Preheat oven to 200 degrees.
2. Cook potatoes in a large pan of boiling water for 5 minutes, drain & set aside to cool.
3. Pat dry the chicken, place in a large baking dish and toss the paprika over the chicken.
4. Add the onion, capsicum, garlic and potatoes.
5. Drizzle with olive oil, sprinkle with oregano and season well with salt & pepper.
6. Bake for 30 minutes.
7. Add tomatoes and olives, basting chicken with the juices, cook for 15 minutes or until chicken is fully cooked.
8. Serve scattered with feta cheese and parsley.
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