High-protein Greek oven-baked chicken plate

High-protein Greek oven-baked chicken plate with chicken legs, feta, cherry tomatoes, olives and lemon – savoury, with plenty of protein and straightforward from the oven.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 35 min
• Total time: 50 min
• Calories: 490 kcal per serving
• Protein: 42 g
• Fat: 30 g
• Carbs: 8 g

Ingredients

• 8 chicken legs
• 200 g cherry tomatoes
• 100 g olives
• 1 onion
• 150 g feta
• 1 unwaxed lemon
• 3 tbsp olive oil
• 2 cloves of garlic
• 1 tsp dried oregano
• 1 tsp paprika
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · baking dish · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Toss the chicken legs thoroughly with the olive oil, garlic, oregano, paprika, salt and pepper.
2. Cut the onion into wedges and prepare the cherry tomatoes. Lay the chicken legs on a baking tray or in a large ovenproof dish.
3. Scatter the onion, cherry tomatoes and olives around the chicken. Drizzle a little olive oil over the top so the veg stays juicy in the oven.
4. Place the feta in the middle and add the lemon halves. Bake everything at 200 °C for 35–40 min until the chicken legs are golden brown and safely cooked through inside.
5. Leave to rest briefly so the meat juices settle. Break the feta up a little so it mingles with the tomatoes and roasting juices.
6. To serve, squeeze the baked lemon over the tray and put everything straight onto plates while hot.

Good to know

A traybake like this is just what tired evenings need. Everything cooks together, turns juicy and picks up loads of flavour in the oven.

Swaps

Chicken legs → skinless chicken thighs (similar protein content); feta → sheep's cheese made from goat's and sheep's milk (often a little stronger in flavour); olives → capers (very savoury); onion → fennel (also provides fibre and brings a milder sweetness)

Allergens

Contains milk (feta). Good for children if the olives are chopped small when needed, and suitable in pregnancy as long as the chicken is cooked right through and the feta is made from pasteurised milk.