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. Filled with colorful veggies and fluffy potatoes, and sprinkled with feta cheese, this Greek-inspired chicken recipe is packed full of flavor. While this recipe calls for chicken breast, you could certainly use chicken thighs if you prefer.
More Chicken Tray Bake Recipe:
- Sheet Pan Chicken Bruschetta
- Turmeric Chicken Tray Bake
- Spanish Chicken Tray Bake
- Sheet Pan Chicken and Broccoli
- Lemon Roasted Chicken and Potatoes
Greek Chicken Tray Bake
This Greek chicken tray bake is baked full of flavour and colour and is a healthy and well-balanced meal. 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.
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Prep Time: 10 minutes -
Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 4 servings
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Category: Mains
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Cuisine: Greek
- Diet: Gluten Free
Prep Time:
Yield:
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Cuisine:Ingredients
chicken:
- 4 chicken breasts
- 3 tablespoons olive oil
- 1 lemon
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1/2 teaspoon sea salt
vegetables:
- 1 lb. 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
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- 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.
- Push vegetables to the edges of the baking pan, and place the marinated chicken breasts in the centre.
- Transfer baking sheet to the oven for 30 minutes, until chicken is cooked through.
- Remove from oven and scatter with crumbled feta before serving.
- Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 480 calories
- Sugar: 8 grams
- Fat: 24 grams
- Carbohydrates: 35 grams
- Fiber: 6 grams
- Protein: 36 grams
We have had this many, many times as well as variations based on it. It never fails to be delicious, and it so very, very easy!
Everything about this dish is easy! I tend to make it when people come over because it is tasty and clean up is a breeze.
We have done this several times, it’s our winter “greek salad”, and because of that we add olives to it. The whole family loves it!