Best GreekChicken Tray Bake Recipes
This recipe has been the most popular recipe on this site and with good reason! It really couldn’t be any easier to make with
less than 10 minutes of hands on prep. Whether you are doing a Whole30,
Paleo or just love food this is a
great one pan dish to serve to please everyone.
Traybakes have become
the star of my weeknight dinners. I am all about the low maintenance midweek
meals that can be prepared with the absolute minimum amount of effort, taste
good, and ideally be eaten as leftovers over the following days.
As demanding as this
sounds, this Greek chicken traybake ticks all those boxes and more. It’s packed
with beautiful healthy ingredients including red and yellow peppers, cherry
tomatoes, red onions, wedges of lemon and loads of garlic and basil. Following
less then 10 minutes of prep, everything is tossed in a Greek herb sauce and
then baked in the oven for 30 minutes, so simple!
The great thing about traybakes is
that they are a one pot dish (which means less washing up). This Greek
Style Chicken Traybake is no different. You cook and serve it all in the
same dish and just add different ingredients at different times throughout the
cooking process.
Make Ahead/Leftovers
- · Chop all of the veggies and put them on the tray with the chicken up to a day in advance. 30 minutes before serving pour the sauce overtop and bake in the oven.
- · Cut up the leftover veggies and add them into a salad along with the chicken. Use any excess sauce from the bottom of the tray as dressin
Ways to change up the recipe
- · Boneless skinless chicken breasts or thighs work well for this recipe, if using bone in remember to increase the cook time by 15 minutes
- · Swap the chicken for salmon or a white fish such as cod or halibut. Bake the veggies in the oven for 15 minutes before adding the fish on top and then baking for another 15 minutes until cooked through.
- · On a dairy free diet such as Paleo or Whole30? Skip the feta and add in small slices of potatoes.
- · Boneless skinless chicken breasts or thighs work well for this recipe, if using bone in remember to increase the cook time by 15 minutes.
- · Swap the chicken for salmon or a white fish such as cod or halibut. Bake the veggies in the oven for 15 minutes before adding the fish on top and then baking for another 15 minutes until cooked through.
Ingredients
- · 1 red pepper cut into 2 inch pieces
- 2 tbsp chopped fresh basil
- · 1 yellow pepper cut into 2 inch pieces
- 1/2 cup artichoke hearts
- · 1 red onion cut into eighths
- · 2 cups cherry tomatoes
- · 1 lemon
- · 2 cloves garlic crushed
- · 1/4 cup olive oil
- · 1 1/2 tbsp balsamic vinegar
- · 1/2 tsp smoked paprika
- 2/3 cup black olives
- · 1 tsp dried oregano
- 2 large chicken breasts, cut in half or 4 chicken thighs
- · 1/4 tsp salt
- · 1/2 tsp pepper
- · 1/4 cup chopped feta (omit for Paleo/Whole30)
Instructions
1.
Preheat the oven to 200 degrees Celsius (390 degrees
Fahrenheit)
2. In a large
baking sheet or roasting tray, add the chopped peppers, red onion slices,
artichoke hearts, lemon wedges and tomatoes.
3. In a bowl
whisk together the garlic, olive oil, vinegar, paprika and oregano. Pour 1/3 of
the sauce over the veggies, sprinkle with salt and pepper and toss until well
coated. Place the chicken pieces on top of the veggies and brush sauce. Bake in
the oven for 25 minutes.
4. After 25
minutes, add in the feta, chopped basil and olives. Pour the remaining sauce
over the tray and return to the oven to bake for another 5-10 minutes. Check
the chicken to ensure its no longer pink. Sprinkle with basil and serve.