Mediterranean
The Frugal Foodie
From
The Frugal Foodie
season
1
episode
7
One Pan Greek Chicken Bake
With
Steph De Sousa
SERVES
4
Ingredients
1 Lent Pumpkin quarter, peeled and cut into 2x2cm cubes
1 Red Onion, cut into large chunks
1 Capsicum, cut into large chunks
1 Zucchini, cut into large chunks
1 Willowton Free range Chicken (split)
1 punnet Cherry Tomatoes
200g Emporium Selection Greek style Fetta cheese
Sprigs of Parsley to garnish
For the Greek Marinade: 1 tsp finely crushed Garlic
For the Greek Marinade: Juice and zest of 1 Lemon
For the Greek Marinade: 1 tsp dried Oregano
For the Greek Marinade: 1 tsp ground Paprika
For the Greek Marinade: Black Pepper and Salt
For the Greek Marinade: Extra Virgin Olive Oil
Method
Preheat your oven to 200 degrees celsius.
Prepare your Vegetables and place in roasting tray. Drizzle with Olive Oil and season with Salt and Pepper.
Split Chicken in half using a sharp knife to remove the backbone and place on top of Vegetables.
In a food processor or by hand, blitz together the Greek style marinade ingredients and massage over Chicken.
Bake for 45 minutes. Halfway through, add the Cherry Tomatoes and bake until cooked through and golden brown.
Crumble Fetta on top, garnish with Parsley and serve.
Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
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