Prep Time
15 mins
Servings
4 Servings
Cook Time
35 mins
Difficulty
Easy
An approachable one-pan Greek dinner built from cupboard staples. Bright lemon and oregano lift tender chicken and chickpeas into a comforting, weeknight-friendly dish.
Ingredients
600g boneless skinless chicken thighs (about 4-6 thighs depending on size)
240g drained canned chickpeas, drained and rinsed (1 x 400g tin, drained weight approx. 240g)
200g cherry tomatoes, halved
120g red onion, thinly sliced (about 1 medium)
3 cloves garlic, minced (about 9g)
80g kalamata olives, pitted, halved (use reduced-salt if preferred)
80g feta cheese, crumbled (use a block for best texture)
30ml olive oil (2 tbsp)
1 lemon, zest and juice (approx. 30ml juice)
150ml low-salt chicken stock
2 tsp dried oregano
1 tsp sweet paprika
1 tsp salt (adjust to taste)
1/2 tsp black pepper, freshly ground
15g fresh parsley, roughly chopped (to garnish)
Method
Step 1
Preheat the oven to 200ºC.
Step 2
In a mixing bowl combine the olive oil, lemon zest, lemon juice, dried oregano, paprika, salt and pepper. Add the chicken thighs and toss to coat. Leave to marinate for 5-10 minutes while you prepare the veg.
Step 3
Heat a large ovenproof frying pan over a medium-high heat. Add the chicken, skinless side down, and sear for 3-4 minutes until golden. Turn and sear the other side for 2 minutes. Transfer the chicken to a plate.
Step 4
Reduce the heat to medium. Add the sliced red onion to the same pan and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Step 5
Stir in the drained chickpeas, cherry tomatoes and kalamata olives. Pour in the chicken stock and scrape any browned bits from the base of the pan.
Step 6
Return the chicken to the pan, nestling the thighs among the chickpeas and tomatoes. Spoon some of the sauce over the chicken.
Step 7
Transfer the pan to the preheated oven and roast for 18-22 minutes, until the chicken is cooked through and the tomatoes have softened. Internal temperature for chicken should reach 75ºC.
Step 8
Remove from the oven, scatter the crumbled feta and chopped parsley over the top and allow to rest for 2 minutes before serving. Adjust seasoning to taste and serve with lemon wedges if liked.
Nutritional Information
Per serving:
Energy - 582kcal
Protein - 48.8g
Carbohydrates - 24.5g
Fat - 31.9g
Fibre - 6.7g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Use an ovenproof frying pan for fewer dishes. For a lighter option, replace half the olive oil with a splash of water when searing and omit or reduce the feta.
