• 8 chicken thighs
• 1 small bag of baby new potatoes
• 2 courgettes
• 1 red pepper
• 1 yellow pepper
• 1 red onion
• 250g cherry tomatoes

Marinade

• 4 garlic cloves
• 1 lemon
• 3 tbsp olive oil
• 3 tsp dried oregano
• 2 tsp smoked paprika
• Small handful of thyme or rosemary
• Salt and black pepper

To finish

• 150g feta cheese
• 3 tbsp green pesto
• Handful of fresh basil leaves
• 2 tbsp toasted pine nuts
• Lemon
• Optional: handful of rocket or pea shoots

1. Preparing the Marinade
   In a large bowl, mix the olive oil, garlic, oregano, smoked paprika, herbs, salt, pepper, and the juice of half the lemon. Add the chicken thighs and coat them thoroughly in the marinade. Leave to marinate for at least 30 minutes (or overnight, if time permits).
2. Part-boil the potatoes for a few minutes, then place them in a large roasting tray. Preheat the oven to 200°C (fan). Drizzle a little olive oil over the potatoes and season well.
3. Add the peppers, courgette, red onion, tomatoes, garlic cloves, the marinated chicken (skin-side up), and the lemon slices. Scatter the herbs over everything.
4. Roast for 35–40 minutes, or until the chicken skin is golden and crispy and the juices run clear.
5. After cooking, drizzle the pesto over the dish, crumble the feta cheese on top, and add the toasted pine nuts and fresh basil. Squeeze a little lemon juice over it and serve straight from the roasting tray.

Michelle Evans-Fecci Recipe for Prynhawn Da

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