Mediterranean chicken traybake with new potatoes, aubergine & feta

Ingredients

• 600 gchicken thigh fillet
• 750 gsmall new potatoes
• 1 pcaubergine
• 1 pcred bell pepper
• 1 pclarge red onion
• 200 gcherry tomatoes
• 100 ggreen olives — pitted
• 150 gfeta
• 10 gfresh flat-leaf parsley
• 3 tbspolive oil
• 2 clovesgarlic
• 1 tbsphoney
• 1½ tspdried oregano
• 1 tspsmoked paprika powder
• ½ tspground cumin
• ½ tspsalt
• black pepper — to taste

Method

1. 1

   Preheat the oven to 210 °C top and bottom heat.

2. 2

   Halve the new potatoes. Cut larger ones into quarters. Mix on a large baking tray with 1 tbsp olive oil, black pepper, and a small amount of the salt.

3. 3

   Bake the new potatoes for 15 minutes.

4. 4

   Cut the chicken thighs into coarse pieces, aubergine and bell pepper into 2–3 cm pieces, and red onion into wedges.

5. 5

   Mix the pressed garlic with the remaining 2 tbsp olive oil, honey, oregano, smoked paprika powder, cumin, remaining salt, and black pepper.

6. 6

   Mix the chicken, aubergine, bell pepper, and red onion with the marinade.

7. 7

   Toss the pre-baked new potatoes and spread the chicken-vegetable mixture among them. Ensure everything is in a single layer as much as possible.

8. 8

   Bake for 20 minutes at 210 °C.

9. 9

   Add cherry tomatoes and green olives. Gently toss and bake for another 10–12 minutes until the chicken is cooked through and the new potatoes and vegetables are roasted.

10. 10

    Crumble the feta over the traybake and bake for another 3 minutes.

11. 11

    Finish with coarsely chopped flat-leaf parsley and black pepper.