Greek Chicken and Peas

Cook Time 1 hour 15 minutes

Servings 4


500g frozen baby peas

500g waxy new potatoes (such as kipfler, Dutch cream or desiree), peeled and cut in chunks

2 tomatoes, cut in quarters

Juice of 1 large lemon

1 1/2 tsp dried oregano

250ml chicken stock

3 tbsp Extra Virgin Olive Oil

Salt and pepper

6 chicken thighs, skin on and bone in


Preheat the oven to 200°C.

Place the peas, potatoes, tomatoes, lemon juice, oregano, stock and 1 1/2 tablespoons of extra virgin olive oil in a 3 litre-baking dish and season with salt and pepper. Mix to ensure the peas and potatoes are scattered evenly. Bake for 25 minutes.

Drizzle the remaining extra virgin olive oil over the chicken and season with salt and pepper. Remove the tray from the oven and arrange the chicken, skin-side up, on top of the pea mixture. Bake for 20 minutes to create a lovely crust on the chicken.

Give the dish a quick shake and cook for a further 20-30 minutes until the chicken is crispy and blistered on top and the peas and potatoes are soft, sticky and caramelised.


Greek Egg and Lemon Soup


Greek Calamari Salad