GREEK-STYLE CHICKEN BAKE

 

GREEK-STYLE CHICKEN BAKE

 

Serves 4

Syn Free, if using Feta as a part-HEX. If you prefer to Syn the Feta, it is 3.5 Syns for 25g full-fat or 2 Syns for 25g Light Feta.

600g potato, cut into 4cm dice
2 cloves of garlic, crushed
1 onion, chopped
1 green pepper, deseeded and chopped
400g can chopped tomatoes
Crushed dried chillies or flakes, to taste (optional)
One and a half tsp. dried oregano
4 skinless, boneless chicken thighs or breast
60g Feta cheese, crumbled, to serve - 45g Feta = 1 x HEX
Half bunch of flat-leaf parsley, chopped, to garnish

Pre-heat the oven to 200C/Gas 6.
Par-boil the potato cubes for about 5 minutes. Drain, then rinse under cold water.
Put the potatoes into a large, oven-proof dish.
Add the onion, pepper, garlic, tomatoes, chilli and oregano. Toss until combined.
Place the chicken on top of the vegetables and season well with black pepper.
Bake for 40 minutes, stir gently, then cook for a further 15-20 minutes, checking the chicken is thoroughly cooked through.
Scatter the Feta cheese over, just prior to serving.

If you like, you could also add in about 30g pitted black olives, in brine, which are 1.5 Syns for 25g.