Greek Chicken Thighs
Greek Chicken Thighs



  • 2 eggplant, cut into rounds
  • 1 red capsicum, sliced
  • 1 red onion, cut into wedges
  • 8 new potatoes, halved
  • 3 tbsp olive oil
  • 2 tsp red wine vinegar
  • 1 tsp dried oregano
  • 3 sliced garlic cloves
  • 2 sprigs of rosemary
  • 6 chicken thighs on the bone
  • 2 tomatoes, quartered
  • 150g feta, cut into chunks
  • Small bunch of shredded mint to serve
  • Salt and pepper
  • Preheat the oven to 200C. Put the eggplant, capsicum, onion, and potatoes in a roasting dish, and drizzle with 2 tbsp of olive oil and the vinegar. Sprinkle over the rosemary and oregano, and season well. Cover with foil and roast for 40 minutes.
  • Heat 1 tbsp of oil in a frying pan, and pan fry the chicken thighs until golden and crispy. Turn up the oven to 220C, scatter the tomatoes and feta over the roasting dish, and place the chicken thighs on top. Roast, uncovered, for 20 minutes, then garnish with mint and serve with flatbreads.
1 hr
3 serving

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