One Pan Greek-Style Crispy Chicken Sweet Potato Tray Bake With Feta

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Chop your potato[es] (skins on) into bite-sized pieces

Peel and chop your red onion[s] into wedges

Peel and finely chop (or grate) your garlic

Cut your lemon[s] in half

Add the chopped potatoes to a large baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper and give everything a good mix up

Add your chicken thighs and cherry tomatoes to the tray[s] with the red onion wedges, the juice of your lemon[s], the chopped garlic and dried oregano

Drizzle with olive oil, season with a generous pinch of salt and pepper and give everything a good mix up

Tip: Keep the chicken skin side up for crispy skin!

Put the tray[s] in the oven for 30-35 min, mixing halfway, or until the veg is tender and the chicken is cooked through (no pink meat!)

Whilst everything is cooking, chop your black olives in half

Crumble your feta

Once the chicken is cooked, remove the tray[s] from the oven and scatter the chopped olives all over

Tip: Squash the cherry tomatoes with the back of a spoon to release their juices!

Return the tray[s] to the oven for a further 3-4 min or until the olives have warmed through – this is your Greek-style crispy chicken tray bake