Ingredients
13 total- 1 (1kg) pack bone-in chicken thighs, skin removed
- 1 garlic bulb, cloves separated and peeled, 1 clove crushed or grated and reserved for the salad, the rest lightly bashed
- 3 large unwaxed lemons, 2 cut into quarters and pips removed, 1 juiced
- 2 tbsp coriander seeds, lightly crushed
- 4 tbsp organic extra-virgin olive oil, plus extra for the tin
- 2.5 red onions, 2 cut into wedges (root intact), ½ thinly sliced
- 6 potatoes, quartered
- 150g halkidiki green olives
- 125ml dry white wine (optional)
- 1 cucumber, coarsely chopped
- 4 large tomatoes, coarsely chopped
- 100g feta, cubed
- 1 small bunch coriander, chopped
Method
6 stepsStep 1
In a large bowl, combine the chicken, bashed garlic cloves, quartered lemons, coriander seeds, 2 tbsp olive oil and a good pinch of salt; mix well. Cover and marinate in the fridge for at least 2 hrs or ideally overnight.
Step 2
When ready to cook, preheat the oven to 200°C/180°C fan/gas 6. Drizzle a layer of olive oil into the bottom of a roasting tin, add the chicken mix, then scatter over the red onion wedges and potatoes. Bake for 30 mins.
Step 3
Remove, baste the chicken with the roasting juices, then add the olives and wine (if using); return to the oven for 25 mins or until cooked through.
Step 4
For the greek salad, combine the lemon juice, reserved crushed/grated garlic clove and remaining 2 tbsp oil with a pinch of salt. Gently mix the cucumber, tomatoes, thinly sliced red onion and feta together in a bowl, then toss in the lemony dressing.
Step 5
Remove the chicken from the oven, scatter with chopped coriander and serve with the greek salad.
Step 6
Recipe Tip: Allow at least 2 hrs for marinating, or preferably overnight.