Chicken tray bake with tomatoes and potatoes

Description

add to shopping list Ingredients

8 chicken pieces – I used thighs, wings and drumsticks
1 ½ tablespoons olive oil
2 garlic cloves, finely chopped
salt
freshly ground black pepper
juice of ½ lime
400g new potatoes
100g cherry tomatoes
¼ cup (60ml) olive oil
1 large handful fresh oregano leaves + 2 extra sprigs

Preparation

Preheat the oven to 200ºC/400ºF.
In a large pan over medium-high heat, heat the 1 ½ tablespoons olive oil. Add the chicken, garlic, season with salt and pepper and cook until nicely browned.
Meanwhile, boil some water in a large saucepan and rapidly cook the potatoes – drain and set aside. If there are potatoes much bigger than others, cut in half.

Squeeze the lime juice over the chicken, mix well and remove from heat.
Place the handful of oregano leaves in a mortar or food processor.

Add the olive oil, salt and pepper and smash/process again, until you get some delicious green oil.

Place the chicken, potatoes and tomatoes in a baking dish, drizzle with the green oil, add the oregano sprigs and mix.

Bake for 25-30 minutes and serve immediately.

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