Chicken, pepper and pitta traybake recipe
Simple traybakes are an easy way to feed the family midweek - try this chicken, pepper and crispy pitta traybake recipe. Roast chicken thighs with oregano and sweet peppers, top with creamy crumbled feta and crunchy homemade pitta chips then serve with tzatziki.
See method- Serves 4
- 15 mins to prepare and 35 mins to cook
- 852 calories / serving
Ingredients
- 1kg chicken thighs
- 600g mixed peppers, deseeded and cut into thick strips
- 1 lemon, cut into wedges
- 3 tsp dried oregano
- 3 tbsp olive oil
- ½ cucumber
- 400g yogurt
- 1 garlic clove, crushed
- 100g feta, cut into cubes
- 5 pitta breads, cut into triangles
Each serving contains
- Energy
- 3555kJ 852.0kcal
- Fat
- 48g
- Saturates
- 19g
- Salt
- 1.9g
- Sugars
- 15g
of the Reference intake
Carbohydrate 55.0gProtein 47.0gFibre 7.2g
Method
- Preheat the oven to gas 6, 200’C, fan 180’C. Put the chicken thighs, peppers and lemon wedges in a large roasting tin. Sprinkle over 2 tsp oregano, 2 tbsp olive oil and season. Mix everything together and roast for 35 mins.
- Meanwhile, grate the cucumber and tip into a sieve. Squeeze out the excess water, then transfer to a bowl. Stir in ½ tsp oregano, the yogurt and ¼ of the crushed garlic. Stir well and chill until ready to serve.
- Whisk 1 tbsp oil, ½ tsp oregano and the remaining crushed garlic in a large bowl and season. Add the pitta pieces and toss to coat in the oil.
- After 35 mins of cooking, scatter the feta over the chicken traybake. Cook for 10 mins until the chicken is cooked through and the feta is golden. Spread the pitta pieces on a separate baking tray and bake for 5-10 mins, until crisp. Scatter over the traybake and serve with the tzatziki.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
