Greek Lemon Chicken & Cauliflower Traybake

50 min · Easy · Serves 1

730 kcal per serving · 43g protein

Greek lemon chicken with cauliflower taking the place of the potatoes. The cauliflower roasts underneath the chicken thighs, so it browns in the chicken fat and the lemon-oregano juices at the same time. One bowl, one tray, five minutes of hands-on work, and feta goes on at the end so it softens without melting away.

Ingredients

• 1 tbsp Olive oil
• Lemon, juice and zest × 1
• 1 clove Garlic clove, crushed
• 1 tsp Dried oregano
• 3 g Salt
• 0.5 g Black pepper
• Bone-in, skin-on chicken thighs × 2
• 150 g Cauliflower, cut in bite-size florets
• 30 g Feta
• 3 g Fresh parsley, chopped

Method

1. Heat the oven and mix the lemon-oregano oil

   

   Heat the oven to 210°C (190°C fan). In a large bowl, mix the olive oil with the juice and zest of the lemon, the crushed garlic, oregano, salt and black pepper.

2. Coat the chicken and cauliflower

   

   Add the chicken thighs and cauliflower florets to the bowl and turn everything by hand until the chicken thighs and cauliflower are evenly coated in the lemon-oregano oil.

3. Arrange the tray

   

   Spread the cauliflower florets over a baking tray and set the chicken thighs on top, skin-side up, with space between the pieces.

4. Roast the chicken and cauliflower

   

   Roast for 35 minutes, turning the cauliflower florets once halfway, until the chicken skin is deep golden and the juices run clear when the thickest chicken thigh is pierced.

5. Soften the feta on top

   

   Crumble the feta over the hot cauliflower and return the tray to the oven for 3 minutes, until the feta softens.

6. Serve with the tray juices

   

   Scatter the chopped parsley over the tray and serve the chicken thighs on the cauliflower with the tray juices spooned over.