Tray-baked chicken with squash olives and feta - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Tray-baked chicken with squash olives and feta By You Magazine - March 7, 2021 It’s quite amazing how a single roasting tin can pack in a mountain of Mediterranean flavour. You can substitute the squash with wedges of sweet potato if liked. Maja Smend SERVES 4 PREPARE 20 MINUTES COOK 1 HOUR 4 chicken legs 3 garlic cloves, crushed 3 fresh oregano sprigs 2 tbsp red wine vinegar 3 tbsp olive oil 2 tbsp runny honey 1 small-medium squash (such as butternut, acorn or onion squash), peeled and cut into chunks 100ml dry white wine 20 kalamata olives, pitted Handful fresh mint leaves, shredded 60g feta, crumbled Start by marinating the chicken thighs. Slash each chicken leg three times through the skin and flesh to the bone. Place them in a large bowl or resealable food bag with the garlic, oregano, vinegar, oil and honey. Season with salt and toss everything together. Set aside for at least 15 minutes or up to 12 hours. Preheat the oven to 200C/180C fan/gas 6. Arrange the chicken and squash in a large roasting tin and pour over the marinade. Grind over some black pepper and roast for 25 minutes. Take the roasting tin out of the oven and baste the chicken and squash in the cooking juices. Pour the wine into the base of the tin, scatter over the olives then return to the oven for another 25 minutes. Lift the chicken legs out of the tin and put on a plate to rest for 10 minutes, covering loosely with foil. Put the roasting tin back in the oven for 10 minutes to allow the squash to caramelise a little more and the cooking juices to reduce and intensify in flavour. Serve scattered with the mint and feta. TIP For a more substantial meal, serve this with couscous. Place 300g couscous in a large mixing bowl and cover with 400ml just-boiled chicken stock or water. Cover and leave to soak for 10 minutes, before fluffing with a fork. Recipes: Eleanor Maidment. Food styling: Sunil Vijayakar. Styling: Lydia Mcpherson RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved