Lemon Oregano Chicken & Feta

• Chicken breast(700 g)
• Potato(4)
• Red Onion(1)
• Bell pepper(2)
• Cherry Tomatoes(250 g)
• Garlic(4 cloves)
• Olives(120 g)
• Feta(150 g)
• Lemon(1)
• Olive oil(3 tbsp)
• Oregano(2 tsp)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Fresh parsley(15 g)optional

Method

1. 1

   Preheat the oven to 220°C. Cut the {Potato} into wedges, slice the {Red Onion} into thick wedges, slice the {Bell pepper} into strips, halve the {Cherry Tomatoes}, and finely chop the {Garlic}.

   ~15 min

2. 2

   Spread the {Potato}, {Red Onion}, and {Bell pepper} on a large tray. Toss with {Olive oil}, {Dried Oregano}, {Paprika}, {Salt}, and {Black pepper}. Roast for 15 minutes.

   ~15 min

3. 3

   Rub the {Chicken breast} with juice from half the {Lemon}. Add the chicken to the tray, then scatter over the {Cherry Tomatoes}, {Garlic}, and {Kalamata Olives}. Roast for 15 minutes, or until the chicken is cooked through.

   ~15 min

4. 4

   Crumble the {Feta} over the vegetables around the chicken and return the tray to the oven for 5 minutes to soften the cheese. Squeeze over the remaining half of the {Lemon}.

   ~5 min

5. 5

   Scatter over the {Fresh parsley} if using, then serve the chicken whole over the roasted vegetables, olives, and feta.

   ~10 min