Greek Chicken Tray Bake

This Greek Chicken Tray Bake is a simple one-pan meal, ready in 30 minutes, making it the perfect weeknight dinner with lots of leftovers.

I love tray bake or sheet pan meals; they are simple to prepare and full of flavour, without any of the added mess or clean up. I’ve shared several tray bake meals on the blog before, including my Spanish Chicken Tray Bake, Asian Salmon Tray Bake, and Spice-Rubbed Pork Tenderloin Tray Bake, so this is just another one you can add to your repertoire. Not only are these meal easy to whip together, but they are a great way to create a well-balanced meal, complete with carbohydrates, protein, healthy fats and vegetables. I added an extra sprinkle of feta to help give this recipe little added Greek flavour, however, if you don’t tolerate dairy well, simply omit it and it will still be just as tasty.

To get the best results for this Greek Chicken Tray Bake, you want to use the best quality chicken you can find. I source a lot of my meats from truLOCAL‘s monthly delivery service because their products are 100% local and very high quality.

Want more easy meal ideas? Check out these other healthy sheet pan dinners!

Greek Chicken Tray Bake

Print Recipe

★★★★★

5 from 2 reviews

If time permits, allow the chicken to marinate for at least 1 hour in the fridge before preparing the sheet pan and adding it to the oven to bake.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Mains
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

chicken:

• 4 chicken breasts
• 3 tablespoons olive oil
• 1 lemon
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1/2 teaspoon sea salt

vegetables:

• 1lb baby potatoes
• 1/2 red onion, cut into wedges
• 1 red bell pepper, cubed
• 1 green bell pepper, cubed
• 2 1/2 tablespoons olive oil
• 1 lemon
• 1 1/2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 1 teaspoon sea salt

to serve:

• Feta Cheese

Instructions

1. Preheat oven to 350°F.
2. Add cut red onion, cubed red bell pepper and green bell pepper to a large baking sheet, drizzle with ½ tablespoon olive oil and ½ teaspoons sea salt. Use your hands to ensure vegetables are well coated.
3. Prepare the potatoes. Potatoes should be small in size, about the size of a cherry tomato, if they are too large you can cut them in half to help speed up cooking time.
4. In a large bowl, combine 2 tablespoons olive oil, juice of one lemon, 1.5 teaspoons dried oregano, 2 teaspoons garlic powder, 1 teaspoon sea salt and whisk to combine. Add potatoes to the bowl and toss to coat them in the mixture. Pour potatoes onto the baking sheet with vegetables, drizzling any leftover oil onto them.
5. In the same bowl, combine chicken marinade; olive oil, lemon juice, garlic powder, dried oregano and sea salt. Add chicken to the bowl, ensuring that it is well coated in the mixture.
6. Push vegetables to the edges of the baking pan, and place the marinated chicken breasts in the centre.
7. Transfer baking sheet to the oven for 30 minutes, until chicken is cooked through.
8. Remove from oven and scatter with crumbled feta before serving.
9. Enjoy!

Nutrition

• Serving Size: 1 serving
• Calories: 480 calories
• Sugar: 8 grams
• Fat: 24 grams
• Carbohydrates: 35 grams
• Fiber: 6 grams
• Protein: 36 grams

Keywords: marinade, baked, seasoning, sheet pan