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#WFD – Greek Chicken Tray Bake

Serve with grilled tomatoes on the vine and steamed green beans.

POLOKWANE – Thanks to What’s for Dinner and their simple recipes, the hardest thing about this recipe is placing all the ingredients into one tray.

Ingredients

  1. 6 pieces skin on chicken , (drums and thighs)
  2. 500g baby potatoes, halved
  3. 250g button mushrooms, halved
  4. handful black olives
  5. 150ml KNORR Creamy Greek Salad Dressing
  6. few sprigs of thyme
  7. Olive oil for drizzling

Method

  1. Preheat oven to 180 degrees C
  2. Place all the ingredients in a sandwich bag and give it a good mix to ensure the dressing covers all the ingredients
  3. Place in a roasting tray and squeeze out any dressing in the sandwich bag over the ingredients
  4. Season with salt and black pepper and drizzle some olive oil on top
  5. Bake for 45-60 minutes, basting a few times with the pan juices, until the chicken and potatoes are cooked through and browned
  6. Serve with grilled tomatoes on the vine and steamed green beans

raeesak@nmgroup.co.za

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Raeesa Sempe

Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon. – Tom Stoppard

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