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4.27 from 15 votes

Greek Chicken Tray Bake

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! 
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: chicken, tray bake
Servings: 2 servings
Calories: 714kcal
Author: Carrie Carvalho


  • 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!


Calories: 714kcal | Carbohydrates: 47g | Protein: 42g | Fat: 40g | Saturated Fat: 9g | Cholesterol: 118mg | Sodium: 772mg | Potassium: 1931mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2834IU | Vitamin C: 144mg | Calcium: 201mg | Iron: 4mg