Back in March, Emma sent in this wonderful recipe to help celebrate the blog’s first anniversary and I promptly forgot all about it.
This is such a fantastic meal that I should have posted it far earlier and shared it with you all sooner. A mixture of tomato, chicken, lemon and fetta, this is the perfect mid-week meal. You don’t have to be too careful, you can throw it all into one dish, it tastes fantastic no matter how limited your skills are and it’s guaranteed to be a popular addition to your family’s favourite meals.
It’s a big call I know, but this is worthy of the hype.
Emma, thank you.
- 600g chicken breast, or chicken thigh fillets if your budget is limited
- 6 large roma tomatoes, sliced in half lengthways
- the juice and zest of 2 lemons
- 200g block fetta cheese, diced into 2cm chunks
- 1 medium spanish onion, cut into eight wedges
- olive oil
- a sprinkle of mixed herbs
- sea salt and freshly ground black pepper to taste
- steamed rice to serve
Preheat oven to 180°C.
Dice the chicken into large 3-4cm pieces. Heat a little olive oil in a heavy based fry pan over high heat and quickly sauté for a couple of minutes to brown the meat, but not to cook it through.
Line a small baking dish or gratin dish with baking paper and add a tablespoon or two of olive oil. Place chicken pieces, tomato halves, lemon juice and zest; fetta chunks and onion wedges in the baking dish and gently toss them all with the oil and lemon juice to thoroughly coat.
Sprinkle mixed herbs and salt and pepper over the top and pop it in the oven. Cook for 40 minutes. At the 20 minutes mark check the chicken and rotate the dish or turn the pieces over to cook it evenly.
Serve with steamed rice and don’t forget to spoon the yummy juices over the rice for extra flavour!