One-Pot Greek Chicken

• 6 chicken thighs, bone in and skin on
• 1 cup frozen baby peas
• 500g small Desiree potatoes, peeled and halved (or quartered if large)
• 1 punnet tomatoes
• Juice of 1 large lemon
• 1 teaspoon dried oregano
• 250 ml (1 cup) chicken stock
• 3 tablespoons extra-virgin olive oil
• Salt and pepper

#weeknightdinner #quickandeasy #cookware

One-pan Greek chicken is the ultimate one-pan wonder. Perfect midweek dinner for the family with succulent, juicy chicken with crispy skin. This recipe is cooked in the Tefal Unlimited Premium Frypan.

1. Preheat the oven to 200°C.

2. Drizzle a little of the oil over the chicken and season with salt. Heat a 28cm non-stick and oven-safe pan oven a medium heat. Add chicken, skin side down and cook for 3-4 minutes or until crispy. Turn and cook for a further minute. Remove and rest on a plate.

3. Add the potatoes, peas, tomato, lemon juice, oregano, stock and remaining oil and season with salt and pepper. Toss to ensure the peas and potato are distributed evenly. Return chicken pieces, skin side up and nestle into potatoes and peas. Bake for 25 minutes.

4. Give the pan a quick shake and cook for a further 25 minutes until the chicken is cooked through and the skin is crispy and the peas and potato are soft, sticky and caramelised.