Marinated chicken
2 tbsp Greek yogurt
1 tbsp olive oil
1 tsp dried oregano
1 tsp paprika powder
½ tsp cumin powder
2 sprigs of thyme
leaves pulled off stalks
2 sprigs of rosemary
needles pulled off and finely chopped
2 cloves of garlic
crushed
1 lemon
grated zest and juice
4 chicken thigh steaks (each about 150 g)
Oven-baked dish
500 g baby potatoes
halved
2 sweet peppers
cut into about 2 cm wide strips
1 fennel bulb
cut into thin wedges
1 red onion
cut into wedges
3 tbsp olive oil
1 tsp salt
Some pepper
100 g feta
crumbled
50 g calamata olives
pitted, halved
Marinated chicken
Stir together the yogurt and all the ingredients up to and including the lemon juice in a mixing bowl. Add the chicken, toss in the marinade, cover and allow to marinate in the refrigerator for at least 20 minutes.
Oven-baked dish
Preheat the cooking space to 200 °C using the hot air with steaming mode. Spread the potatoes and vegetable out over a lined baking tray, drizzle over the olive oil and season with salt and pepper. Put the tray into the preheated cooking space and one level above it insert a wire shelf. Take the chicken out of the marinade, place on the wire shelf and cook for about 30 minutes. Plate up the chicken and vegetables, scatter feta and olives over the top.
(Pre-)heat cooking space to 200 °C with Hot air + steaming
Put the food in
Hot air + steaming 200 °C for 30 Mins
Tips
Chicken thigh steaks can be substituted with chicken breasts. Marinate them as above and place in the cooking space on the wire shelf above the vegetables 10 minutes into the cooking time.
For the garlic yogurt, stir together 150 g Greek yogurt, 1 small, crushed clove of garlic and 2 pinches of salt. Serve with the chicken and vegetables.
Additional information
Created by
V-ZUG Ltd.
Created on
9/2/25
