- First preheat the oven to 230°C / 210° C fan oven / gas mark 8.
- Chop the courgettes and aubergines into chunks roughly 2cm square and put them in a large roasting tin with the tomatoes. The tin needs to be big enough for the vegetables to sit comfortably in one layer to keep them from crisping up. Season with salt and pepper and 1 tablespoon of oregano.
- Drizzle over 3 tablespoons of the olive oil and toss together so all the vegetables are coated in seasoning and oil.
- Half the garlic bulb along its equator, quarter the lemon and then add them to the vegetables.
- Drizzle the skin of the chicken thighs with the remaining 2 tablespoons of olive oil and season well with salt, pepper and the last ½ tablespoon of oregano. Nestle the chicken thighs among the vegetables so they are touching the bottom of the pan. Bake in the oven for 35 minutes.
- Remove the tray from the oven and scatter over the olives. Return to the oven for a further 10 minutes.
- If the chicken skin is not quite as golden and crispy as you would like at this point, turn the oven up by 10°C for the final stage of cooking.
- When the cooking time is up, take the tray out of the oven, crumble over the feta and serve hot
Duration It takes 15 mins to prepare and 40 mins to cook.
Ingredients (Organic) For a serving of 4 people
500g (2-3) courgettes
400g (1-2) aubergines
350g cherry tomatoes
1 ½ tsp dried oregano
5 tbsp olive oil
1 whole garlic bulb
1 lemon
8 chicken thighs, bone in, skin on
100g black, pitted olives
100g feta
