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Feta-stuffed chicken tray bake
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Flavorful one-pan chicken tray bake with feta, couscous, tomatoes, and peppers.
Ingredients:
  • 70g (1/4 cup) Persian feta, drained
  • 1 lemon, rind finely grated, cut into wedges
  • 1 garlic clove, crushed
  • 40.00 ml dried currants
  • 40.00 ml chopped fresh continental parsley, plus extra, to serve
  • 4 chicken marylands
  • 400g tomato medley mix, halved
  • 1 red onion, cut into wedges
  • 100g roasted red peppers, chopped
  • 100g (1/2 cup) wholemeal couscous
  • 160ml (2/3 cup) boiling water
Instructions:
  • Preheat your oven to 210C/190C fan forced and line a large baking tray with baking paper.
  • Combine feta, lemon rind, garlic, currants, and parsley in a bowl. Spread mixture under the skin of each chicken maryland on the tray. Season generously.
  • Arrange the tomato, onion, and roasted red pepper elegantly around the chicken marylands. Generously spritz the chicken and vegetables with oil. Bake until the chicken is golden brown and fully cooked, around 30-35 minutes.
  • Place couscous in a heatproof bowl and pour over boiling water. Cover with plastic wrap and let sit for 10 minutes. Fluff with a fork and transfer to a large platter or tray.
  • Arrange the roasted vegetables and stuffed chicken marylands over the couscous. Garnish with fresh parsley and lemon wedges before serving.

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