Greek-Style Baked Chicken

Greek-style chicken asks almost nothing of you. Marinate the thighs, throw them in a baking dish with tomatoes and olives, and bake for 40 minutes. The oven does everything. Serve with a Greek salad or flatbread depending on your carb budget for the day.

Ingredients

• 6 skinless chicken thighs (bone-in or boneless, approx. 650g total)
• 1 x 400g tin chopped tomatoes
• 100g black or Kalamata olives
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp smoked paprika
• Salt and black pepper
• Fresh parsley and lemon wedges to serve

Method

1. Preheat oven to 200°C.
2. Mix together the olive oil, lemon juice and zest, garlic, oregano, paprika, salt, and pepper.
3. Coat the chicken thighs in the marinade. Leave for 30 minutes if time allows.
4. Arrange the chicken in a large baking dish. Pour the chopped tomatoes around the chicken. Scatter over the olives.
5. Bake uncovered for 35–40 minutes until the chicken is cooked through and golden, and the sauce has reduced.
6. Scatter with fresh parsley and serve with lemon wedges.

Nutrition Notes

Skinless chicken thighs contain slightly more fat than breast (around 5g per 100g versus 2g) but this contributes to superior flavour and moisture retention. On a cutting diet, the fat is justified given the flavour improvement.