Greek Chicken Traybake
This Greek chicken traybake is one of those easy recipes where everything bakes in the oven on one tray, creating a delicious meal with hardly any washing up to do afterwards.
Crunchy roast potatoes, marinaded chicken and juicy vegetables are roasted together on one tray and then sprinkled with feta and olives to create fresh and delicious dinner that makes a simple midweek dinner, or is fancy enough for entertaining.
I was trying to make it so that there was just the one baking tray to wash up, however after testing multiple ways I did end up creating more washing up in the form of par boiling the potatoes before roasting, as this ensures they are soft and fluffy by the time the chicken is cooked - there is nothing more disappointing than a hard potato! However if you don't want this extra step, roast them before adding the vegetables for an extra 10-15 minutes.
I often make extra and then turn the leftover cooked chicken and vegetables into a salad, mixed with some cooked quinoa and a handful of leaves (rocket or spinach are delicious).
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 4 chicken thighs boneless
Greek Marinade:
- 60 ml olive oil
- 60 ml lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
The Vegetables
- 1 tablepoon olive oil
- 400 g potatoes cut into 2-3 cm chunks
- 1 red onion sliced into 8 wedges
- 4 cloves garlic left whole and unpeeled
- 1 green capsicum / pepper sliced in to 2-3 cm thick slices
- 1 red capsicum / pepper sliced in to 2-3 cm thick slices
- 250 g cherry tomatoes left whole
- 1 zucchini / courgette sliced into 1-2 cm thick slices
- 10-12 kalamata olives pitted
- 100 g feta cheese
- fresh oregano to serve
Method
Make the Greek marinade:
- In a small bowl whisk the olive oil with the lemon juice, Dijon mustard, paprika, dried oregano, salt and black pepper.
- Place the chicken thighs in a bowl then pour ⅔ of the marinade the chicken thighs and toss together until the chicken is coated evenly in the marinade.
- Cover with cling film and leave to marinate in the fridge for at least 30 minutes.
- Preheat the oven to 180℃ fan / 200℃ / 390℉.
- Cook the potatoes in a large pan of salted water for 5 minutes. Drain, return to the pan (but not to the heat) and steam dry for 2-3 minutes.
- Place the potatoes on the pan, drizzle with 1 tablespoon of the olive oil and roast for 20 minutes.
- After 20 minutes add the vegetables together with the whole garlic cloves. Drizzle over the remaining ⅓ of the marinade and toss to coat the vegetables, spreading them out to ensure they are in an even layer.
- Place the marinated chicken thighs on the vegetables (skin side up if using skin-on chicken thighs), place in the preheated oven and bake for 20-25 minutes.
- Add the cherry tomatoes, crumble over the feta, sprinkle over the olives, and continue to cook for 10-15 minutes, until the chicken is cooked through.
- Serve.
- Store any leftovers in the fridge, covered, for up to 3 days.
Notes
This traybake is best enjoyed straight away, however leftovers can be stored in the fridge for up to 3 days.
Nutrition
Calories 611kcal | Carbohydrates 32g | Protein 28g | Fat 42g | Saturated Fat 11g | Polyunsaturated Fat 6g | Monounsaturated Fat 21g | Trans Fat 0.1g | Cholesterol 145mg | Sodium 863mg | Potassium 1167mg | Fiber 6g | Sugar 7g | Vitamin A 1948IU | Vitamin C 114mg | Calcium 194mg | Iron 3mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 4 chicken thighs boneless
Greek Marinade:
- ¼ c olive oil
- ¼ c lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
The Vegetables
- 1 tablepoon olive oil
- 400 g potatoes cut into 2-3 cm chunks
- 1 red onion sliced into 8 wedges
- 4 cloves garlic left whole and unpeeled
- 1 green capsicum / pepper sliced in to 2-3 cm thick slices
- 1 red capsicum / pepper sliced in to 2-3 cm thick slices
- 250 g cherry tomatoes left whole
- 1 zucchini / courgette sliced into 1-2 cm thick slices
- 10-12 kalamata olives pitted
- 100 g feta cheese
- fresh oregano to serve
Method
Make the Greek marinade:
- In a small bowl whisk the olive oil with the lemon juice, Dijon mustard, paprika, dried oregano, salt and black pepper.
- Place the chicken thighs in a bowl then pour ⅔ of the marinade the chicken thighs and toss together until the chicken is coated evenly in the marinade.
- Cover with cling film and leave to marinate in the fridge for at least 30 minutes.
- Preheat the oven to 180℃ fan / 200℃ / 390℉.
- Cook the potatoes in a large pan of salted water for 5 minutes. Drain, return to the pan (but not to the heat) and steam dry for 2-3 minutes.
- Place the potatoes on the pan, drizzle with 1 tablespoon of the olive oil and roast for 20 minutes.
- After 20 minutes add the vegetables together with the whole garlic cloves. Drizzle over the remaining ⅓ of the marinade and toss to coat the vegetables, spreading them out to ensure they are in an even layer.
- Place the marinated chicken thighs on the vegetables (skin side up if using skin-on chicken thighs), place in the preheated oven and bake for 20-25 minutes.
- Add the cherry tomatoes, crumble over the feta, sprinkle over the olives, and continue to cook for 10-15 minutes, until the chicken is cooked through.
- Serve.
- Store any leftovers in the fridge, covered, for up to 3 days.
Notes
This traybake is best enjoyed straight away, however leftovers can be stored in the fridge for up to 3 days.
Nutrition
Calories 611kcal | Carbohydrates 32g | Protein 28g | Fat 42g | Saturated Fat 11g | Polyunsaturated Fat 6g | Monounsaturated Fat 21g | Trans Fat 0.1g | Cholesterol 145mg | Sodium 863mg | Potassium 1167mg | Fiber 6g | Sugar 7g | Vitamin A 1948IU | Vitamin C 114mg | Calcium 194mg | Iron 3mg
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