This easy Greek Chicken Tray Bake is a healthy and delicious dinner. Juicy chicken with crispy baby potatoes, roasted vegetables and feta with a lemon herb marinade. A one-pan dish everyone will LOVE!
This sheet pan recipe with chicken, potato and roasted vegetables is a new weeknight staple in my house. It’s so low maintenance and because everything is baked on one tray it means less washing up! Always a bonus!
A Chicken Dish Inspired by Greek Flavours
Greece has a special place in my heart – I’ve visited many times and my husband actually proposed to me while we were on holiday in Crete. In my humble opinion Greek cuisine has to be some of the best in the world – everything is so fresh and full of flavour.
The combination of oregano, dill and basil with fresh lemon juice and olive oil just takes me back to all the delicious food I’ve eaten there, and I created this dish in homage.
How to Cook this Greek Chicken Tray Bake
My basic recipe serves two people, but it’s really easy to increase the portions – just use the handy toggle on the top right corner of the recipe card. This makes great leftovers too, so double up even if you’re only feeding two and enjoy it all over again the next day!
First, preheat your oven to 220c/200fan/gas6/425f. Wash your potatoes and half or quarter them depending on size. Lay the potatoes on a baking tray or shallow roasting dish, drizzle with about a tablespoon of olive oil and a generous pinch of salt and pepper. Toss to coat the potatoes in the oil then pop in the oven for a 10-minute headstart while you chop the vegetables.
Greek Style Marinade
Combine olive oil, lemon juice and the herbs in the bottom of a large bowl. Season and add the chicken breast, tossing to coat. Add the chopped pepper, courgette, red onion and whole tomatoes, plus three roughly chopped garlic cloves and mix well.
Roast the Chicken and Vegetables
Remove the tray of potatoes from the oven and give them a shuffle with a spatula or large spoon. Tip your bowl of chicken and vegetables onto the tray with the potatoes and use your spatula to toss everything together and arrange in one layer. (You may need to use multiple trays if you don’t have one large enough).
Return to the oven and cook for a further 25-30 minutes, tossing after 15 minutes, until the chicken is cooked through and the potatoes are tender. Scatter over the feta and some fresh parsley to serve.
- Do you need to parboil the potatoes first? No! The potatoes do take longer to cook than the rest of the dish, which is why I give them a 10-minute head start. You can use that time to prepare the rest of the dish, so it’s a pretty efficient method.
- Fresh or dried herbs? I use dried because I always have them to hand (this is a no-fuss dinner, remember). But 100% you can swap them for fresh if you have – just double the amount. A combo of dried and fresh would also be fine.
- Can I make this vegetarian? Sure – just omit the chicken and add some extra veg in its place. You could also sub in some vegetarian sausage or Quorn fillets.
- Can I use chicken thighs/bone-in chicken? Yes! If you are using chicken on the bone then add it to the tray at the same time as the potatoes. Season and drizzle with oil then cook the chicken and potatoes together for 15 minutes. Then add the rest of the vegetables with the marinade and continue cooking for 25-30 minutes as per the recipe. Boneless, skinless chicken thighs can be straight swapped with the breast.
- Can I swap out the feta? Absolutely. I LOVE the combination of the salty feta with the sweet roasted vegetables. But if you don’t like feta you can just omit it. Some fresh mozzarella or goats cheese in its place would also be delicious.
- Can I change the roasted vegetables? Yes – this is a great way to use up what you have in the fridge. Aubergine, artichoke, fennel or even olives would all be great additions.
- Can I swap the herbs? Yes – this combo of oregano, basil and dill is one I personally adore but feel free to mix it up. Rosemary and thyme are great substitutes.
I hope you love this Greek Chicken Traybake as much as I do – please rate it or leave a comment if you try it!
Greek Chicken Tray Bake
- Roasting dish or sheet pan
- 300 grams Chicken Breast about 2 whole breasts
- 350 grams Baby Potatoes
- 1 Red or Yellow Pepper
- 1 Red Onion
- 1 Courgette (zucchini)
- 150 grams Cherry or Grape Tomatoes
- 50 grams Feta Cheese
- 2 Garlic Cloves
- 1 tsp Olive Oil
For the Greek Style Marinade
- 4 tbsp Olive Oil
- Juice of 1 Lemon
- 1 tsp Dried Oregano
- ½ tsp Dried Basil
- ½ tsp Dried Dill
- ¼ tsp Salt
- Black Pepper
- Preheat the oven to 220c/200fan/gas6/425f.
- Scrub the potatoes then half or quarter them depending on size.
- Place the potatoes on a baking tray, drizzle with olive oil and season with salt and pepper. Toss to make sure the oil and seasoning are well distributed.
- Put the tray with the potatoes in the preheated oven for 10 minutes while you prepare the rest of the dish.
- Add the marinade ingredients to a large bowl and mix to combine.
- Cut the chicken breast into quarters and add to the bowl. Toss with the marindae and set aside as you prepare the vegetables.
- Cut the pepper and courgette into bite-sized chunks. Slice the onion in to wedges. Peel the garlic cloves and crush them with the flat edge of a knife – no need to dice.
- Add all the vegetables, including the whole tomatoes and garlic, to the bowl with the chicken. Mix well, so everything is coasted in the marinade.
- Remove the potatoes from the oven. Use a spatula or spoon to shuffle them, then add the chicken and vegetables to the tray.
- Give everything a mix together and arrange into a single layer on the baking tray or sheet pan. You may need to use two trays if duplicating the recipe.
- Return to the oven and cook for a further 25-30 minutes, tossing everything halfway through. The chicken should be cooked through and the potatoes fork-tender.
- Scatter with crumbled feta cheese, serve and enjoy!
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