Spanish Baked Chicken and Pea and Mint Soup with Crumbled Feta


It’s always good to have some quick, easy and tasty recipes up your sleeve if you feeding a crowd. I know how it is difficult to decide what to pair up with what in as far as a starter, main and dessert is concerned. I always find it helpful in cookery books when they give suggestions. It’s surprising how many do not actually do this!


Both these recipes turned up on my blog when I first started back in 2011 and I felt that the photos needed a little improving so decided to re post with new ones that I recently took. They are both definitely ‘go-to’ recipes for me. Hearty food with wonderful herbs, but light and fresh – perfect for summer days.


They are so quick and easy to prepare that if you have friends coming over or you are doing your own catering on holiday, they take no time and will not cause you any stress. The dessert I accompanied these dishes with was Rose and Summer Berry Skinnifreddo, which I found on fellow food blogger Kellie’s blog – It was wonderfully fresh, colourful and healthy and  complements my starter and main beautifully. Her blog is really rather lovely so do take some time to look around it – I am sure you will be inspired.


The above photo is of the chicken after marinading but before cooking

Spanish Baked Chicken

Sourced and inspired by Simply Recipes

serves 4-6

3.5 pounds/1.6kg  chicken thighs

100 ml red wine vinegar

100ml olive oil

1 handful fresh oregano

100g raisins/sultanas

1 tsp garlic powder

1/2 tsp salt


100g stoneless green olives

4 bay leaves

150 ml white wine

2 tbsp brown sugar

1. Cut the excess fat off the chicken thighs, pierce the skin with a fork and place in a large mixing bowl. Then add all the ingredients, except the white wine and brown sugar, to create the wonderful marinade. You don’t have to stick rigidly to the amounts for the olives and raisin/sultanas ingredients – if you love olives throw in a little more and same goes for the raisins/sultanas. Really mix all the marinade thoroughly over the chicken using your hands. Cover with foil and place in the fridge overnight or for as many hours as you can.

2. Transfer the chicken and the marinade to an oven proof dish. I often use a couple of dishes so that the chicken thighs are evenly spread out. Then pour the white wine and sprinkle the brown sugar over the chicken thighs.

3. Place in a pre-heated oven at 180 degrees centigrade for 50 mins remembering to spoon the marinade over the chicken during cooking. This will ensure the chicken has a golden brown glow when it is cooked.


Pea and Mint Soup with Crumbled Feta

Serves 4

4 spring onions, sliced

50g butter

700g frozen peas

1 pint/600ml milk

1 pint/600ml of vegetable stock

one handful of fresh mint (or two if you like it really minty)

black pepper


75g feta

1. Melt the butter slowly in a pan, careful not to burn the butter. When melted add the sliced spring onions and stir into the butter for 5 minutes. Stir in the peas, vegetable stock and mint and leave to simmer for around 20 minutes (30 minutes if you are using fresh peas).

2. Puree the soup to the consistency that you require. Then add in the milk – if you like a thicker consistency then add less milk than the amount given above. Season to taste with salt and pepper.

3. Immediately before serving sprinkle each portion with crumbled feta.

12 thoughts on “Spanish Baked Chicken and Pea and Mint Soup with Crumbled Feta

  1. Thankss much for making and linking up to my ‘Skinnifreddo’ – glad you enjoyed it! Funnily enough I make a similar chicken dish (although my blog is mainly veggie so it won’t go on there!) but think of it as Provencal! I use prunes, so maybe that is the French part 😉 Lovely recipes and pictures. I know what you mean about older posts. Whenever anyone wants an old one I will quickly ‘redo’ the photos on Picmonkey! The cheat’s way 🙂

    • Pleasure. I thought the recipes worked nicely together and I know that readers sometimes like to know a sequence of recipes that actually go together. Your provencal one sounds lovely. I have one with prunes and apricots as well on my blog although I find people can be a bit mixed on those ingredients. Personally I love fruits with meat. Picmonkey hey – not come across that programme. x

  2. The pea soup sounds like something you could make before you even had first coffee of the day (that’s a good thing). Great easy recipes. Ken
    P.S. I’m sure your photographs when you started your blog were wonderful. I know mine were. 🙂

  3. Camilla Akers-Douglas

    Hello Torie, I love your blog. Your recipes always seem so fresh and exciting. Your kitchen table must be glorious place. I’m going to try this chicken recipe on Sunday night when I know I will feel quite overwhelmed by the idea of cooking again. Why garlic powder rather than slices of garlic?

    • Thank you for your lovely comments Camilla. If you don’t have garlic powder, don’t worry, finely chopped or thinly sliced garlic could be a good alternative as well. Let me know how you get on. Hope it gets the thumbs up from your family.

      • Camilla Akers-Douglas

        Is garlic powder the better option? I’ve always imagined that it might be rather lacklustre after it’s been processed and powder. What am I missing? Thanks, C

        • To be honest I usually use fresh garlic or garlic paste but for this dish I have always used garlic powder. It is more subtle for sure and if time is of the essence then it is quick and easy to prepare. Garlic powder stores well for months, but the smell and taste is less strong than fresh garlic. I will try it with fresh next time and will report back. Best Torie

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