Embrace the vibrant, wholesome flavours of the Mediterranean with this simple yet tasty Mediterranean chicken tray bake recipe.
This one-pan meal combines succulent chicken thighs with brightly coloured vegetables, and herbs all topped off with salty feta cheese and black olives.
How To Make Mediterranean Chicken Tray Bake
This chicken tray bake recipe can be as customised as you wish, depending on what ingredients are available.
The measurements below are enough to serve 4 people, adjust according to your needs. If you want to print out the recipe head down to the card at the bottom.
What You Need:
- 8 chicken thighs, bone-in, skin on
- 2 tbsp olive oil
- 500g baby potatoes or regular potatoes, halved/quartered
- 3 tbsp olive oil
- 1 red bell pepper, deseeded and cut into strips
- 1 yellow bell pepper, deseeded and cut into strips
- 1 large red onion, peeled and cut into wedges
- 250g cherry tomatoes
- 1 large courgette, cut into 1cm slices
- 1 lemon, zested and juiced
- 3 cloves of garlic, crushed
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 100g feta cheese, crumbled
- 50g black olives, pitted
- A handful of fresh basil leaves
Making It:
Begin by preheating your oven to 200°C/180°C fan/gas mark 6.
Arrange the halved potatoes in a large roasting tray. Drizzle with 1 tbsp of olive oil, season to taste, and toss everything to ensure the potatoes are well coated. Place the tray in the preheated oven and roast for 20 minutes.
In the meantime, combine the bell peppers, red onion, cherry tomatoes, and courgette in a large mixing bowl. To this, add the lemon zest and juice, minced garlic, remaining olive oil, and dried herbs. Season with salt and pepper and toss until the vegetables are evenly coated.
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After the potatoes have roasted for 20 minutes, add the chicken thighs to the roasting tray. Drizzle with olive oil and season to your liking.
Next, scatter the mixed vegetables around the chicken in the roasting tray.
Return the tray to the oven and bake for a further 30-35 minutes. The chicken should be thoroughly cooked and the vegetables well roasted and caramelised. To check, pierce the chicken with a knife – the juices should run clear.
Remove the tray from the oven and sprinkle the crumbled feta cheese and black olives over the top.
Return the tray to the oven for another 5 minutes or until the feta has slightly melted.
Once done, remove the tray from the oven and allow it to cool for a few minutes. Finish by sprinkling with fresh basil leaves.
This Mediterranean chicken tray bake is best served hot, accompanied by some crusty bread to mop up the tasty juices.
Enjoy a little slice of the Mediterranean from the comfort of your own kitchen!
More Tray Bake Recipes:
- Salmon Tray Bake
- Halloumi Tray Bake
- Chicken Chorizo Tray Bake
- Sausage Tray Bake
- Roasted Mediterranean Vegetables
Mediterranean Chicken Tray Bake
Discover the vibrant flavours of the Mediterranean with this simple, hearty chicken tray bake recipe. This one-pan meal combines chicken, roasted vegetables, and aromatic herbs, topped with feta cheese and olives. Perfect for an easy yet impressive dinner
Ingredients
- 8 chicken thighs, bone in, skin on
- 3 tbsp olive oil
- 500g baby potatoes, halved
- 1 red bell pepper, deseeded and cut into strips
- 1 yellow bell pepper, deseeded and cut into strips
- 1 large red onion, peeled and cut into wedges
- 250g cherry tomatoes
- 1 large courgette, cut into 1cm slices
- 1 lemon, zested and juiced
- 3 cloves of garlic, minced
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 100g feta cheese, crumbled
- 50g black olives, pitted
- A handful of fresh basil leaves
Instructions
- Preheat your oven to 200°C/180°C fan/gas mark 6.
- Put the potatoes in a large roasting tray, add 1 tbsp of olive oil and season. Toss everything to coat, then roast for 20 minutes.
- While the potatoes are roasting, combine the red and yellow bell peppers, red onion, cherry tomatoes, and courgette in a large mixing bowl.
- Add the lemon zest and juice, minced garlic, 1 tbsp olive oil, dried herbs, and a good pinch of salt and pepper. Toss everything together until the vegetables are well coated.
- Add the chicken thighs to the roasting tray when the potatoes have been in for 20 minutes. Drizzle them with 1 tbsp olive oil and season with salt and pepper.
- Scatter the vegetable mixture around the chicken in the roasting tray.
- Return the tray to the oven and bake for 30-35 minutes, or until the chicken thighs are thoroughly cooked, and the vegetables are roasted and caramelised. Check that the chicken is done by ensuring the juices run clear when pierced with a knife.
- Remove the tray from the oven. Sprinkle the crumbled feta cheese and black olives over the top.
- Return the tray to the oven for another 5 minutes until the feta is slightly melted.
- Take the tray out of the oven. Allow it to cool for a few minutes, then sprinkle with fresh basil leaves.
- Serve the Mediterranean Chicken Tray Bake hot, ideally with some crusty bread to mop up the delicious juices.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 902Total Fat: 54gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 355mgSodium: 873mgCarbohydrates: 41gFiber: 7gSugar: 9gProtein: 71g
Maggie Gleeson
Monday 7th of August 2023
Made this today for friends. It was delicious! Followed the recipe as I don't cook chicken very often. Timings were brilliant and by putting the veg on top of the chicken thighs,they were lovely and moist. Thank you, will be making this regularly