Leek and Feta Baked Chicken with Roast Potatoes and Tomatoes Recipe

How to Make Leek and Feta Baked Chicken with Roast Potatoes and Tomatoes


  1. Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper.
  2. Toss the potatoes with 2 tablespoons of olive oil. Season with salt and black pepper.
  3. Place potatoes on to one of the prepared baking trays and bake for 40 minutes or until crisp and golden. Add the halved cherry tomatoes for the last 15 minutes of cooking.
  4. Heat 1 tablespoon of olive oil and the butter in a large frying pan. Add the leek and cook for 5 minutes over medium heat until very soft. Add the garlic and cook for 1 minute. Set aside in a warm bowl and stir through the feta.
  5. Reheat the pan. Add the chicken and cook for 1-2 minutes on each side or until just golden. Place on the other baking tray, spread top side with mustard and top with the leek mixture. Cook in oven for 10-12 minutes or until the leek topping is golden.
  6. Meanwhile, combine 2 tablespoons of oil and 1 tablespoon of vinegar, sugar and extra mustard in a large mixing bowl. Whisk together and season with salt and pepper. Toss through the kale, carrot and sultanas.
  7. Serve the chicken with the potatoes and accompany with the salad. Garnish with fresh thyme leaves (optional).