Chicken ratatouille and feta traybake
- Prep: 10m
- Cook: 45m
- Serves: 4
This quick, mid-week meal is full of flavour, packed with vegetables and there’s just one tray to wash up. We often think of aubergines, courgettes and tomatoes as a summer harvest, but because of our slower summers they crop long into early autumn here in the UK so get them on your table quick before they’re gone.
Method
- Preheat the oven to 230°C / 210° C fan oven / gas mark 8.
- Chop the courgettes and aubergines into chunks roughly 2cm square and put them in a large roasting tin with the tomatoes. The tin needs to be big enough for the vegetables to sit comfortably in one layer; if they are too crowded they won’t crisp up. Season with salt and pepper and 1 tablespoon of oregano. Drizzle over 3 tablespoons of the olive oil and toss together so all the vegetables are coated in seasoning and oil.
- Half the garlic bulb along its equator, quarter the lemon and then add them to the vegetables.
- Drizzle the skin of the chicken thighs with the remaining 2 tablespoons of olive oil and season well with salt, pepper and the last ½ tablespoon of oregano. Nestle the chicken thighs among the vegetables so they are touching the bottom of the pan. Bake in the oven for 35 minutes.
- Remove the tray from the oven and scatter over the olives. Return to the oven for a further 10 minutes. If the chicken skin is not quite as golden and crispy as you would like at this point, turn the oven up by 10°C for the final stage of cooking.
- When the cooking time is up, take the tray out of the oven, crumble over the feta and serve immediately.
Ingredients
All to be sourced organic where possible
- 500g (2-3) courgettes
- 400g (1-2) aubergines
- 350g cherry tomatoes
- 1 ½ tsp dried oregano
- 5 tbsp olive oil
- 1 whole garlic bulb
- 1 lemon
- 8 chicken thighs, bone in, skin on
- 100g black, pitted olives
- 100g feta
