One Pot Greek Chicken Thigh Summer Bake

A repost from my previous blog in 2016.

Feta cheese, sundried tomatoes, lemons, basil and garlic as well as of course olives, are all associated with Greece, but then maybe it is the feta that has made me call this Greek as opposed to Italian, Spanish or another of our European neighbours.  This is a speedy supper or lunch and is so delicious that I felt it suited the lunch we had before I had to give a talk on my book at Beaton’s Tea Room in Blandford, such were my nerves.  It is fail-safe, easypeasy and yummy.  The photograph does not do it justice, it is colourful and very presentable.

 Serves 4

INGREDIENTS
8 chicken thighs
100g feta cheese
12 black preserved olives
4 large cloves of garlic, cut in half, skin on
Half a jar, or a large serving spoonful of sundried tomatoes, roughly chopped
1 lemon, roughly chopped into wedges
About 20 waxy new potatoes cut so that they are all the same size chunks, about 20
A liberal amount of olive oil to coat the ingredients
Seasoning
A handful of basil leaves

1.       Preheat the oven to 180C/350F.

2.      Put all of the ingredients in an ovenproof dish.

3.      Bake for 30 minutes or until the chicken is cooked through.

4.      Garnish with torn basil leave and serve.