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Greek Chicken
Ingredients
750g chat or kipfler potatoes, skin on, cut into medium pieces
8 small chicken thighs on the bone, skin on
2 tsp sweet paprika
2 spanish onions, quartered
1 red capsicum, cut into strips
1 yellow capsicum, cut into strips
3 garlic cloves, crushed
40ml (2 tbls) olive oil
1 tbs chopped fresh oregano
400g can diced tomatoes
12 black olives
Chopped flat-leaf parsley, to serve
1 cub crumbled fetta, to serve
Method
Preheat oven to 200°C
Cook potatoes in a large pan of boiling water for 5 minutes. Drain and set aside to cool.
Pat dry the chicken, place in a large baking dish and toss in the paprika. Add the onion, capsicum, garlic and potatoes. Drizzle with oil, sprinkle with oregano and season well. Bake for 30 minutes. Add tomatoes and olives, basting chicken with juices and cook for 15 minutes. Serve with parsley and fetta. | 
