Name: Kotopoulo Ttava - Cypriot One-Tray Chicken Bake (Κοτόπουλο Τταβάς)
Ingredients: 6 bone-in (skin-on chicken thighs); 800 g potatoes (peeled and diced, about 5cm); 4 onions (peeled and quartered); 8 whole garlic cloves; 2 tablespoons tomato paste; 80 ml olive oil; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 2 bay leaves; 1 cinnamon quill; 1 tablespoon sea salt flakes; 1 teaspoon freshly ground black pepper; 200 ml stock (or 2 teaspoons Vegeta with water)

Kotopoulo Ttava – Cypriot One-Tray Chicken Bake (Κοτόπουλο Τταβάς)

A classic Cypriot dish where chicken, potatoes, and onions are roasted together with fragrant spices, herbs, and citrus. Slow baking makes everything tender, golden, and full of flavour.

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Servings: 6 servings

Course: Dinner

Cuisine: Cypriot

Ingredients Method

Ingredients

6 bone-in skin-on chicken thighs
800 g potatoes peeled and diced, about 5cm
4 onions peeled and quartered
8 whole garlic cloves
2 tablespoons tomato paste
80 ml olive oil
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
1 cinnamon quill
1 tablespoon sea salt flakes
1 teaspoon freshly ground black pepper
200 ml stock or 2 teaspoons Vegeta with water

Method

Preheat oven to 200°C fan.
In a large baking dish, mix the tomato paste, olive oil, cumin, oregano, thyme, bay leaves, cinnamon, salt, and pepper to form a marinade.
Add the chicken, potatoes, onions, and garlic, tossing well to coat. Arrange chicken skin-side down.
Pour in the stock. Squeeze the lemon over the tray, then nestle the lemon halves in the centre, cut side up.
Cover tightly with foil and bake for 1 hour.
Remove the foil, flip the chicken skin-side up, and baste everything with the juices. Bake uncovered for about 30 minutes, basting once more halfway, until the chicken skin is crisp and the vegetables are golden and caramelised.
Serve warm with Greek yoghurt and a crisp green salad.