Chicken, 7 amazing ways: Tray-baked chicken with squash, olives and feta 

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Chicken, 7 amazing ways: Tray-baked chicken with squash, olives and feta

By Eleanor Maidment

Published: | Updated:

It’s quite amazing how a single roasting tin can pack in a mountain of Mediterranean flavour. You can substitute the squash with wedges of sweet potato if liked.

SERVES 4

PREPARE 20 minutes

COOK 1 hour

4 chicken legs

3 garlic cloves, crushed

3 fresh oregano sprigs

2 tbsp red wine vinegar

3 tbsp olive oil

2 tbsp runny honey

1 small-medium squash (such as butternut, acorn or onion squash), peeled and cut into chunks

100ml dry white wine

20 kalamata olives, pitted

handful fresh mint leaves, shredded

60g feta, crumbled

  • Start by marinating the chicken thighs. Slash each chicken leg three times through the skin and flesh to the bone. Place them in a large bowl or resealable food bag with the garlic, oregano, vinegar, oil and honey. Season with salt and toss everything together. Set aside for at least 15 minutes or up to 12 hours.
  • Preheat the oven to 200C/ 180C fan/gas 6. Arrange the chicken and squash in a large roasting tin and pour over the marinade. Grind over some black pepper and roast for 25 minutes.
  • Take the roasting tin out of the oven and baste the chicken and squash in the cooking juices. Pour the wine into the base of the tin, scatter over the olives then return to the oven for another 25 minutes.
  • Lift the chicken legs out of the tin and put on a plate to rest for 10 minutes, covering loosely with foil. Put the roasting tin back in the oven for 10 minutes to allow the squash to caramelise a little more and the cooking juices to reduce and intensify in flavour. Serve scattered with the mint and feta.

TIP For a more substantial meal, serve this with couscous. Place 300g couscous in a large mixing bowl and cover with 400ml just-boiled chicken stock or water. Cover and leave to soak for 10 minutes, before fluffing with a fork.