Greek-style chicken and aubergine bake with insalata caprese

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

The Hairy Bikers

By The Hairy Bikers

For the Greek-style chicken and aubergine bake

  • 2 aubergines, cut into rounds
  • 1 red pepper, thickly sliced
  • 1 red onion, cut into wedges
  • 8 new potatoes, scrubbed and halved
  • 3 tbsp olive oil
  • 2 tsp red wine vinegar
  • 3 garlic cloves, thinly sliced
  • 1 tsp dried oregano
  • 2 rosemary sprigs
  • 6 chicken thighs, bone in
  • 2 tomatoes, quartered, or 8 cherry tomatoes
  • 150g/5½oz feta, cut into chunks
  • 10g mint leaves, roughly shredded, to serve

For the insalata caprese

  • 500g/1lb2oz tomatoes (in a mixture of colours), sliced
  • 200g/7oz mozzarella, drained and sliced
  • 3–4 tbsp extra virgin olive oil
  • handful of basil leaves
  • sea salt and freshly ground black pepper
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