Greek-style chicken traybake recipe
 Everyone needs a chicken traybake recipe handy for an easy dinner. The Hairy Bikers deliver. Each serving provides 686 kcal, 56g protein, 33g carbohydrates (of which 13g sugars), 34g fat (of which 12g saturates), 10.5g fibre and 2.4g salt. 2 aubergines, cut into rounds1 red pepper, thickly sliced1 red onion, cut into wedges8 new potatoes, scrubbed and halved3 tbsp olive oil2 tsp red wine vinegar3 garlic cloves, thinly sliced1 tsp dried oregano2 rosemary sprigs6 chicken thighs on the bone2 tomatoes, quartered, or 8 cherry tomatoes150g/5½oz feta, cut into chunkssmall bunch mint leaves, roughly shredded, to servesea salt and freshly ground black pepper 2 aubergines, cut into rounds 1 red pepper, thickly sliced 1 red onion, cut into wedges 8 new potatoes, scrubbed and halved 3 tbsp olive oil 2 tsp red wine vinegar 3 garlic cloves, thinly sliced 1 tsp dried oregano 2 rosemary sprigs 6 chicken thighs on the bone 2 tomatoes, quartered, or 8 cherry tomatoes 150g/5½oz feta, cut into chunks small bunch mint leaves, roughly shredded, to serve sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the aubergines, pepper, onion and potatoes in a large roasting dish and drizzle over 2 tablespoons of olive oil and the vinegar. Sprinkle over the garlic, oregano and rosemary sprigs and season with salt and pepper. Cover the dish with kitchen foil and roast for 40 minutes, or until the vegetables are tender.Heat the remaining tablespoon of olive oil in a frying pan. Add the chicken thighs, skin-side down, and cook until golden or crispy. Turn the thighs over and cook for a few more minutes. Turn the oven up to 220C/200C Fan/Gas 7.Scatter the tomatoes and feta evenly over the roasting dish on top of the vegetables. Place the chicken thighs on top, skin-side up. Roast uncovered for 15–20 minutes. Remove from the oven and check the chicken has cooked through by checking the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.Garnish the bake with the mint and serve with a simple salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the aubergines, pepper, onion and potatoes in a large roasting dish and drizzle over 2 tablespoons of olive oil and the vinegar. Sprinkle over the garlic, oregano and rosemary sprigs and season with salt and pepper. Cover the dish with kitchen foil and roast for 40 minutes, or until the vegetables are tender. Put the aubergines, pepper, onion and potatoes in a large roasting dish and drizzle over 2 tablespoons of olive oil and the vinegar. Sprinkle over the garlic, oregano and rosemary sprigs and season with salt and pepper. Cover the dish with kitchen foil and roast for 40 minutes, or until the vegetables are tender. Heat the remaining tablespoon of olive oil in a frying pan. Add the chicken thighs, skin-side down, and cook until golden or crispy. Turn the thighs over and cook for a few more minutes. Heat the remaining tablespoon of olive oil in a frying pan. Add the chicken thighs, skin-side down, and cook until golden or crispy. Turn the thighs over and cook for a few more minutes. Turn the oven up to 220C/200C Fan/Gas 7. Turn the oven up to 220C/200C Fan/Gas 7. Scatter the tomatoes and feta evenly over the roasting dish on top of the vegetables. Place the chicken thighs on top, skin-side up. Roast uncovered for 15–20 minutes. Remove from the oven and check the chicken has cooked through by checking the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Scatter the tomatoes and feta evenly over the roasting dish on top of the vegetables. Place the chicken thighs on top, skin-side up. Roast uncovered for 15–20 minutes. Remove from the oven and check the chicken has cooked through by checking the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Garnish the bake with the mint and serve with a simple salad. Garnish the bake with the mint and serve with a simple salad.