Mediterranean Chicken Bake

Mediterranean Chicken Bake

Serves: 2

Ingredients

For the Chicken

• 8 chicken thighs

• 4 tsp extra virgin olive oil

• 2 tbsp high-quality sweet balsamic vinegar ( or use normal with 2 tsp sugar )

• 4 tsp dried oregano

• black pepper

• 120g sun-dried tomatoes

• 150g olives, cut into half

• 150ml white wine

• 1 chicken stock pot

For the Bake

• 4 maris piper potatoes, cut into chunks

• 8 cloves garlic, peeled and sliced

• 1 red onion, sliced

• 1 red pepper, sliced

• 2 rosemary stalks

• 2 thyme stalks

• 1 bay leaf

• olive oil, to drizzle

• salt and black pepper

For the Garlic Yoghurt

• 300g Greek yoghurt

• 2 cloves garlic, minced

• 2 tsp lemon juice

Method

- A few hours before making the dish, mix all the ingredients together ( except the wine or stock pot ) for the chicken in a mixing bowl and add the chicken.

- Massage the marinade into the chicken and cover. Set aside in the fridge for a few hours.

- Preheat the grill to a medium setting. Take out a glass baking dish and add the potatoes, garlic, onions, peppers and herbs. Mix everything and pop it in the oven for 30 minutes, stirring halfway.

- Set a large frying pan over medium-high heat. Add the chicken thighs and sear until the marinade has reduced and the chicken starts to colour on both sides.

- Add in the wine and stock. Bring to a boil then reduce the heat to a simmer. Add in the olives and sun-dried tomatoes and cook for 5 minutes.

- Take the baking dish out of the oven and add the chicken thighs then pour over the sauce. Set the dish back in the oven to finish cooking.

- In a small bowl, whisk the ingredients for the yoghurt together then pop it in the fridge.

- Test the potatoes after 30 minutes to make sure they're cooked then divide between two shallow bowls with a side of the garlic yoghurt.

I love this with sriracha drizzled on top, then again I love sriracha with everything...