Baked Chicken with Roast Potatoes

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Set aside a large baking dish. Toss potatoes with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for 25-30 minutes, until crispy. Turn once during cooking.
2. Pat chicken dry with paper towels. Arrange chicken thighs in baking dish, smooth-side-up, so they cover the base of the dish. Finely crumble feta over chicken.
3. Scatter cherry tomatoes and first measure of oregano evenly over chicken. Sprinkle lemon zest evenly over top and squeeze over lemon juice (if using). Drizzle with oil and season with salt and pepper. Bake (on rack below potatoes) for 25-30 minutes, until chicken is just cooked through.
4. Halfway through cooking, spoon cooking juices from bottom of baking dish over chicken. While chicken is cooking, dice broccoli 1cm. Cook broccoli and peas in pot of boiling water for 2 minutes. Drain and return to pot.
5. When chicken has finished cooking, turn oven grill to high and place chicken on highest oven rack to grill for 2-3 minutes, until slightly golden. Once grilled, remove from oven and sprinkle over remaining oregano.
6. To serve, divide roasted potatoes and baked chicken between plates and top with tomato, feta and oregano mixture. Drizzle over any remaining juices from the baking dish. Serve greens on the side.