Today I am sharing with you a lovely roast chicken recipe that is full of flavours and takes only 10 minutes to prepare.

The best thing in these one tray, oven baked recipes is you have barely anything to clean up after. Only a chopping board, and a knife will be on the washing up list if you line the roasting tin with a piece of baking parchment. 

In the recipe I mention to turn the chicken skin up in the second half of the cooking time to get it crispy but use skinless chicken thighs for a dinner with fewer calories. I usually make it with skinless chicken and it’s still absolutely perfect when seasoned well, just don’t be shy with the oregano and the black pepper. 

Double up the portion for family dinner or if you want to save up some for later. 

Serves 2 people.


300 g new potatoes or sweet potatoes

3-4 chicken thighs

120 g cherry tomatoes

50 g pitted black olives

50 g feta cheese

2 tbsp olive oil

2 tsp oregano

Sea salt & black pepper

1 tbsp balsamic vinegar


Preheat the oven to 180 degrees C.

Cut the new potatoes in quarters. If you are using sweet potatoes, don’t forget to peel them.

Add the potatoes and the chicken skin down to a baking tray lined with baking paper, season with salt, pepper, and drizzle with olive oil. Roast for 30 minutes. 

Add the cherry tomatoes and the olives, drizzle 1 tablespoon balsamic vinegar, season with oregano, then turn the chicken thighs skin up and return to the oven for further 20 minutes. 

When the skin on the chicken is nicely golden and crispy, remove the tray from the oven, serve on dinner plates and crumble the feta cheese all over the top. 



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