Emmas Chicken Fetta Bake

Day 4 – Emma’s Chicken, Tomato and Fetta Bake

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.

Emmas Chicken Fetta Bake

Serves 4


  • 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!




$12.00 for four people

13 thoughts on “Day 4 – Emma’s Chicken, Tomato and Fetta Bake”

  1. Yum! Yum! I can almost taste it. I have been very ho hum about cooking lately, due to a heavier workload at work and stress. This sounds simple but delicious and I could manage it after a tiring day. Thanks!

  2. I make a very similar one – delicious and simple. I do add garlic, half a tin of diced tomatoes and sometimes some sliced chorizo to give more depth of flavour. Yum!

  3. My family loved this dish. Because there are five of us, they’ve asked me to add garlic and mushrooms next time so it goes a bit further. You’re so right – it’s a favourite already. Thanks so much!

  4. We loved this dish. The lemon cuts through the richness of the fetta beautifully. I also added some zucchini which worked really well.

  5. Thanks for a delicious and easy recipe, Sandra. I made this for a weeknight dinner with my in-laws and served it with sourdough bread and a sald of baby spinach, radish, avocado, pear and walnut pieces. It was a hit!

  6. That is a great recipe. I absolutely loved it. When I cooked it my hubby wasn’t quite convinced and seemed very unsure about it. But the dish thing simply disappeared in a matter of minutes. I think this is my new favorite dish. Thank you sooooo much. And soooooo easy.
    Francine .

  7. This dish is cooking in my oven right now! I added some garlic & zucchini but I wish I had some black olives to add!

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