Mediterranean
The Frugal Foodie
From
The Frugal Foodie
season
1
episode
7
Frugal Foodie - Ep 7 - Recipe Two – One Pan Greek Chicken Bake (Aldi)
With
Steph De Sousa
One-pan Greek chicken bake over pumpkin, zucchini and cherry tomato with lemon and oregano.
SERVES
4
About this recipe
Justine Schofield's whole-split chicken roasted over pumpkin, capsicum, zucchini, red onion and cherry tomato in a Greek-style lemon and oregano marinade. One pan, oven on, the juices crisp the vegetables underneath. Sunday-night cooking with a Mediterranean lean.
The one-pan-bake format is the home-cook efficiency move that delivers proper Sunday-roast complexity in a single tray. The chicken renders its fat and juices over the vegetables as it cooks; the vegetables absorb the cooking liquid and contribute their own moisture to the pan; everything finishes at the same time and arrives at the table ready to serve. No second tray of sides, no separate gravy.
The split-chicken technique (cutting the bird in half through the backbone and pressing flat) is the cooking method that makes the timing work. A whole, intact bird would need longer than the vegetables can take; a split bird cooks in around forty-five minutes, the same time the vegetables need to caramelise and tender. Ask the butcher to split for you, or do it at home with a sharp pair of kitchen shears.
The Greek-style marinade is the regional flavour signature. Extra virgin olive oil, lemon juice, lemon zest, dried oregano, smashed garlic, salt and black pepper whisked together and rubbed all over the chicken (under the skin where possible) at least an hour before cooking. The lemon brightens the dish; the oregano provides the herbal Mediterranean note; the olive oil carries the flavour into the meat. Roast at 200 degrees; finish under the grill if the skin needs more colour. Tzatziki and warm pita on the side.
Ingredients
- 1 Lent Pumpkin quarter - peeled & cut into 2x2cm cubes
- 1 x Greek Marinade (below)
- 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 of The Good Stuff - Cherry Tomatoes
- 200gm Emporium Selection Greek style Fetta cheese
- Sprigs of Parsley to garnish
- Greek Marinade
- 1 tsp Stone Mill Finely crushed Garlic
- 1 Lemon, zest, and juice
- 1 tsp dried Stone Mill Oregano
- 1 tsp ground Stone Mill Paprika
- Stone Mill Black Pepper
- Stone Mill Salt
- The Olive Tree Australian Extra Virgin Olive Oil
Method
1. Pre heat your oven to 200 degrees celsius
2. Prepare your Vegetables and place in roasting tray and drizzle with Olive Oil, and season with Salt and Pepper.
3. Split Chicken in half using a sharp knife to remove the backbone and place on top of Vegetables.
4. In a food processor or by hand, blitz together the Greek style marinade ingredients and massage over Chicken
5. Bake for 45 minutes, halfway through adding the Cherry Tomatoes, bake until cooked through and golden brown
6. Crumble Fetta on top, garnish with Parsley and serve!
7. Keywords
8. one pan greek chicken bake, greek chicken bake, greek chicken tray bake, greek chicken tray bake, one pan meals, one pot meals
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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