What you'll need: 750g new or small potatoes, sliced lengthways 8 chicken thighs (skin on and bone in, please) 2 tbsp olive oil 100g black or kalamata olives 200g cherry tomatoes ½ pack of fresh oregano, leaves picked 2 tbsp red wine vinegar 200g feta, crumbled into chunks Time: 1 hour
What you'll need:
- 750g new or small potatoes, sliced lengthways
- 8 chicken thighs (skin on and bone in, please)
- 2 tbsp olive oil
- 100g black or kalamata olives
- 200g cherry tomatoes
- ½ pack of fresh oregano, leaves picked
- 2 tbsp red wine vinegar
- 200g feta, crumbled into chunks
Time: 1 hour
First of all, get your oven up to 200C. In a roasting tin, tip your halved potatoes, and drizzle well with half the olive oil and salt and pepper. Place the thighs on top of the potatoes, drizzle over the remaining oil, and add a bit more seasoning, too. Roast for 30 minutes.
Remove the tin from the oven. Over the top of the chicken, toss all the remaining ingredients, and splash the red wine vinegar over the top. Roast for another 25 minutes, or until all the ingredients are cooked through and golden. Share with friends, alongside some crusty bread and plenty of wine.
This recipe will go brilliantly with the Le Sentier Dans Les Vignes 2016. These two should be a winning combo!
There you have it -- a special recipe for Greek Chicken Thighs!
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