Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 1/2 cup olive oil, cut into shreds
- 5 cloves garlic, minced
- 2 lemons, 1 juiced, 1 sliced
- 1tablespoons rosemary, chopped
- 2teaspoons salt
- 1kilograms chicken thighs, bone-in
- 850grams garbanzo beans, drained
- 180grams olives, halved or whole
- 200grams sourdough bread, cubed
- 75grams feta, crumbled
Nutrition per serving
2870kJ / 685Cal
2870 Kilojoules or 685 Calories
33% of daily energy intake*
Protein
46.8grams
Fat
35.3grams
Carbs
39.3grams
Sugars
1.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This quick and simple sheet pan dish is packed with juicy chicken thighs and bursting with vibrant Mediterranean flavours.
Method
Step 1 of 3
Preheat the oven to 220°C/200°C fan-forced. In a small bowl, mix the olive oil, garlic, lemon juice, rosemary and salt. Use half of this mixture to marinate the chicken and set aside.
Step 2 of 3
In a large sheet pan lined with aluminum foil, mix the remaining marinade, lemon slices, garbanzo beans, olives and sourdough bread. Add the chicken in a single layer.
Step 3 of 3
Bake in preheated oven until chicken is cooked through and bread is crisp about 20-30 minutes. Sprinkle with crumbled feta before serving.
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