This green goddess traybake is healthy, herby and full of zingy flavour. Juicy chicken thighs are roasted alongside courgettes, sweetheart cabbage, green olives and oregano, then drizzled with a vibrant green goddess dressing made with fresh herbs and lemon. Served with nutty bulgur wheat, it’s packed with protein from the chicken and grains, as well as plenty of green vegetables, making it the perfect healthy dinner for summer.
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Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins
Ingredients
For the traybake:
8 bone-in chicken thighs (about 1kg)
olive oil
3 tsp. mixed dried herbs
3 tsp. salt
4 courgettes, roughly chopped
8 spring onions, roughly chopped
1 sweetheart cabbage, cored and quartered lengthways
180 g mixed olives
6 garlic cloves
200 g bulgur wheat
1 l chicken stock
30 g fresh parsley, tarragon, chives
Juice of 2 lemons
pinch of salt
60 ml olive oil
Directions
Step 1Preheat the oven to 220C (200C fan) mark 7.
Step 2In a large bowl, combine the chicken thighs with the olive oil, 2tsp mixed herbs and 2tsp salt. Rub well into the chicken.
Step 3Arrange the courgettes, spring onions, cabbage, olives and garlic cloves in a large roasting tray. Season with the remaining mixed herbs and salt.
Step 4Scatter over the bulgur wheat and pour in the chicken stock. Arrange the chicken thighs on top. Cover tightly with foil and bake for 45min.
Step 5Meanwhile, blitz the parsley, lemon juice, salt and olive oil until smooth to make the green goddess sauce.
Step 6Remove the foil, gently stir the vegetables and bulgur, then return to the oven for 20min, or until the chicken skin is golden and crispy and the bulgur has absorbed most of the liquid.
Step 7Spoon over the green goddess sauce to serve.
GH tip:
The green goddess sauce can be made up to 2 days ahead and kept chilled. Bring to room temperature before serving for the best flavour.
Make a big batch of the sauce and enjoy on couscous, or any salads.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Frankie is the Junior Food Content Producer, developing, testing and refining recipes, as well as creating fun, educational content across the GH Kitchen’s print and digital platforms. While studying Communications and Media, her passion for bringing people together through food quickly found its place in the kitchen, leading to a career shaped by hands-on experience in the hospitality industry. Now, she brings that same energy and creativity into the world of food publishing. Previously, Frankie trained as both a baker and chef at Landrace Bakery and Upstairs restaurant in Bath, Somerset. She has also worked as a freelance assistant food stylist and private chef in London, combining a love of beautiful presentation with flavour-led, seasonal cooking.
