Chef's Table: Greek Lemon Chicken

The third and final recipe in a Greek series from Nick. You can find the Greek Lamb here and Pasta bake here.

 You will need:

  • Four chicken thighs or quarters

  • One lemon

  • One Beef Tomato

  • Half an aubergine

  • A small block of feta cheese

  • Fresh coriander

Plus a thick based oven pan, foil, two chopping boards and two sets of tongs.

  1. Start by heating a little oil in the pan on a hob.  While this is heating, set your oven to 180 degrees Celsius.

  2. Using raw meat tongs, place two of the chicken thighs in the pan just long enough to brown on both sides.  Set them aside on a plate.  Repeat with the other two thighs.

  3. Slice your aubergine into four slices, and using the vegetable tongs, fry on both sides until they are lightly browned.  Leave them in the pan.  Take the pan off the heat.

  4. Slice the beef tomato and place them over the aubergine, in the pan.  Grate the zest of the lemon on to a small plate and set aside.  Then thinly slice the lemons and place over the tomatoes.

  5. Using the meat tongs, place the chicken over the lemons.

  6. Crumble the feta cheese over the chicken and between the gaps. Sprinkle the lemon zest over the chicken.

  7. Finely chop the coriander and sprinkle it over the chicken.

  8. Cover the whole pan tightly in tin foil and place in the oven.

  9. Heat at 180 degrees for 40 minutes, or until the juices run clear.

And enjoy!

The juices in the pan can be drizzled over the chicken and any potatoes you have with it.

By chef Nick Gilmartin who can be contacted on @Nick1975 or find out more about him here.

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