MEDITERRANEAN INSPIRED ONE-PAN CHICKEN
Ingredients
1 tbsp Greek yoghurt
1 cup parsley
1 lemon (zest and juice)
1 tbsp chilli flakes
2 tbsp garlic powder
2 tbsp flaky sea salt (I use Maldon)
2 sprigs fresh oregano
2 tbsp olive oil
4 chicken thighs
4 fingerling potatoes
2 tbsp pomegranate seeds
Method
Finely mince the parsley and set aside half for garnish.
Add the chicken thighs to a bowl and combine with the Greek yoghurt, lemon zest and juice, chilli flakes, garlic powder, flaky sea salt, oregano, olive oil and half of the parsley.
Preheat the oven to 200°C.
Add the fingerling potatoes to the base of an oven-safe dish and drizzle with olive oil and a little salt.
Place the marinated chicken over the potatoes and transfer to the oven.
Roast for approximately 1 hour, until the chicken is golden and cooked through.
Remove from the oven and garnish with the pomegranate seeds and remaining parsley before serving.
Fresh herbs, citrus and pomegranate are a combination I find myself returning to time and time again, particularly during the warmer months.
They bring a lightness to the dish that works beautifully alongside the roasted chicken and potatoes.