Skip to contentIngredients
- ½ C Cyclops Greek yoghurt
- 1 tbsp olive oil
- 1 clove of garlic crushed
- ½ lemon zested and juiced
- ½ tbsp fresh oregano chopped (or teaspoon dried)
- ½ tsp paprika
- ½ kg chicken thigh (bone in, skin on)
- 1 capsicum sliced
- ½ red onion sliced
- 1 zucchini sliced
- ½ eggplant sliced into half moons
- 1 tbsp olive oil
- ½ tsp dried thyme
- 2 tbsp black olives
- ¼ handful fresh oregano chopped (or parsley)
Instructions:
- In a large bowl, combine yoghurt, olive oil, garlic, lemon zest and juice, oregano, paprika, salt and pepper. Mix well.
- Add the chicken to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Heat the oven to 200°C.
- Arrange the chicken in a single layer in a large roasting dish. Place in the oven and cook for 15 minutes.
- In a large bowl, toss the capsicum, red onion, zucchinis, and eggplant with olive oil, salt, pepper, and dried thyme until well-coated.
- Arrange the vegetables and olives around the chicken, you may need 2 dishes if your roasting dish isn't large.
- Place the pan back into the oven and bake for 35 minutes, or until the chicken is cooked through and vegetables tender.
- Serve the chicken with the vegetables. Sprinkle with chopped oregano and serve.
Product Used
Authentic Greek Yoghurts strained the traditional way.
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