Baked Chicken with Feta, Cherry Tomatoes and Crispy Roast Potatoes

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Toss potatoes with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for 35–40 minutes until crispy.
3. Pat chicken dry with paper towels. In a large baking dish, arrange chicken thighs, smooth side up, so they cover the bottom. Cut feta along the narrow end into 0.5cm slices; cut cherry tomatoes in half. Place sliced feta on top of chicken and crumble over any remaining feta that may have broken. Scatter cherry tomatoes and oregano evenly over feta. Grate lemon zest evenly over top and squeeze over lemon juice. Drizzle with extra-virgin olive oil and season with salt and pepper. Bake (on rack below potatoes) for 30 minutes or until chicken is just cooked through. Half way through cooking, remove chicken from oven, spoon over juices from bottom of baking dish, then return to oven to finish cooking.
4. While chicken is cooking, bring a full kettle to the boil. Cut broccoli into small florets and place in a medium, heat-proof, bowl. Cover with boiling water and cling film or a plate. Leave for about 8 minutes then drain.
5. Spoon potatoes and chicken onto plates with tomato, feta and oregano mixture. Drizzle over any remaining juices from the baking dish. Serve broccoli on the side and garnish with oregano.