Crisp, coastal and full of energy, this Sauvignon Blanc brings a lively lift to this lemony, herb-filled dish.
Few things feel as effortless – or as satisfying – as a traybake that looks after itself in the oven. In this version, tender chicken roasts with lemon, feta and herbs, filling the kitchen with mouth-watering, zesty aromas. The flavours are bold yet balanced: tangy feta, juicy chicken and bursts of citrus, all ready to scoop up with warm flatbreads for an easy, crowd-pleasing meal.
Our Seaward Sauvignon Blanc 2024 rises admirably to the occasion. Notes of green fig, blackcurrant and ripe tropical fruit pair with the dish’s freshness, while a touch of coastal salinity brings an added je ne sais quoi. The white wine’s vibrant acidity cuts through the creamy feta and tender chicken, leaving a clean, lingering finish. Bright, expressive and full of seaside character, it’s a wine that turns a simple supper into something extra special.
Tip: After roasting, leave the chicken to cool in the pan juices for at least 15 minutes before slicing and serving.
Lemony Chicken & Feta Tray Bake
Ingredients: (serves 4)
700-800g boneless chicken breasts, with or without skins
1 lemon (preferably seedless), finely sliced
400g feta cheese, roughly crumbled (leave large chunks)
70g (about 1 cup) pitted green olives
4 tablespoons extra virgin olive oil
a few sprigs of thyme, woody stems discarded, leaves scattered
1 tsp dried oregano
salt & pepper, to taste
a handful of Italian parsley, roughly chopped (optional)
toasted flatbreads, for serving
hummus or tzatziki (optional, for serving)
Method:
Preheat the oven to 220°C. In a medium-sized baking tray, arrange the chicken breasts with a few lemon slices on top, then add the feta and olives.
Drizzle all over with olive oil, scatter with thyme & origanum, and season with salt & pepper. Bake in the preheated oven for 20-25 minutes depending on the thickness of the chicken – the feta should be lightly toasted on the edges and the meat just cooked.
Remove from the oven and leave to cool in the pan juices. Serve warm or at room temperature, with flatbreads, salad and optionally with your choice of hummus or tzatziki.
