Two-Pan Chicken with Red Potatoes and Feta

Two-Pan Chicken with Red Potatoes and Feta is a great ‘bung-it-in-the-oven’ recipe. Apart from some prep work chopping the vegetables and chicken breast (separate boards, of course), there’s very little effort involved as the dish spends most of the time in the oven.

Roasting tin chicken with red potatoes and feta

My recipe uses only two pans – a large frying pan and a deep roasting tin or casserole dish. The chicken is browned in the frying pan while the potatoes and onions are undergoing their first bake in the roasting tin.

Collage two-pan chicken, red potatoes, red onions

Red potatoes are another timesaver. They don’t need to be peeled as their skin is thin. In fact, they’re best left skin-on in order to retain all their nutrients and flavour. They just need a good wash and dry, making sure any eyelets (little sprouts) are removed.

The bake is finished off with the creamy, subtle tang of feta cheese, which only needs a few minutes under the grill / broiler to melt and brown nicely.

Collage two-Pan chicken with potatoes and feta

This recipe is a perfect mid-week dinner that’s easy and delicious.

Ingredients:
1kg red potatoes, skin-on, washed, dried and cut into quarters
1 large red onion (or 2 small), cut into wedges
3 cloves garlic, chopped
1 tsp oregano
Extra virgin olive oil
750g skinless chicken breast, cut into cubes
Salt and pepper, to taste
200g feta

Preheat the oven to 200°C (180°C for fan-assisted ovens) / 400°F.

In a deep roasting tin or large casserole dish, combine the potatoes, red onions, chopped garlic and oregano. Toss with extra virgin olive oil and season with salt and pepper.

Bake, uncovered, for 15 minutes.

In the meantime, heat 2 tbsp extra virgin olive oil in a large frying pan, then quickly brown the chicken cubes all over until golden (between 5 and 10 minutes). Do not overcook – the chicken will finish cooking in the oven.

Once the 15 minutes are up, remove the roasting tin / casserole dish from the oven. Add the chicken and toss everything with a little more extra virgin olive oil.

Bake, uncovered, for another 20 minutes or until potatoes are tender and chicken juices run clear.

Crumble in the feta, keeping the pieces fairly large (or cube the feta beforehand).

Grill / broil for a few minutes until the cheese starts to melt and brown.

Serves 3-4.

Enjoy!

Plate of chicken, red potatoes, red onions, feta

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