Oven-baked dish of chicken and vegetables

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)

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

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.

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