Greek chicken traybake
This Greek chicken traybake recipe takes on classic Mediterranean flavours. Juicy chicken thighs are marinated with lemon, honey, garlic, and herbs, then roasted on a colourful bed of vegetables until golden and tender. Finished with salty olives and creamy white cheese, it delivers a perfect balance of bright, herby, and savoury flavours.
Ingredients
Marinated chicken
|
4
Chicken thighs (about 1100 g)
|
|
|---|---|
|
1
Lemon, juice
|
|
|
5
Garlic cloves
|
|
|
1 tsp
Dijon mustard
|
|
|
2 tbsp
Honey
|
|
|
2 tsp
Thyme
|
|
|
1 tsp
Oregano
|
|
|
1 tsp
Rosemary
|
|
|
2 tsp
Paprika powder
|
|
|
½ tsp
Chilli flakes
|
|
|
3 tbsp
Olive oil
|
|
|
1 tsp
Salt
|
|
|
Freshly ground pepper
|
Vegetables
|
2
Red onions
|
|
|---|---|
|
500 g
Potatoes
|
|
|
1
Courgette
|
|
|
250 g
Cherry tomatoes
|
|
|
150 ml
Chicken stock or white wine
|
Topping
|
80 g
Black olives
|
|
|---|---|
|
Fresh thyme, for serving
|
Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Use a large baking tray so the vegetables sit in a single layer with space between them. Crowding causes steaming rather than roasting. Spreading them out allows hot air to circulate, helping the vegetables cook evenly and develop golden, lightly crisp edges while staying tender inside.
Marinating the chicken overnight gives the best balance of flavour and tenderness. Avoid marinating for more than 24 hours, as the lemon juice can start to break down the meat fibres. This can soften the texture too much, making the chicken less juicy after roasting. During cooking, you can spoon some of the juices from the dish over the chicken for extra flavour.
For crisp skin, pat the chicken thighs completely dry before marinating and baking. Roast them skin-side up, keeping the skin above the cooking liquid so it is exposed to direct heat. For extra crispness, increase the oven temperature slightly for the final minutes, watching carefully so it does not brown.
Cut all the vegetables into evenly sized pieces so they cook at the same rate. Larger potato chunks take longer to soften and can hold back the rest of the dish, so the other vegetables get too soft. Keeping the vegetables uniform ensures everything finishes cooking together and roasts evenly.
FAQ: Questions about Greek chicken traybake
Do you have questions about making the perfect Greek chicken traybake? We have all the answers you need to get delicious results every time.
Can I prepare a Greek chicken traybake in advance?
Yes, this traybake is ideal for making ahead. You can marinate the chicken up to 24 hours in advance to deepen the flavour, and chop the vegetables a day ahead as well. Store everything separately in the fridge, then assemble and bake just before serving for the best texture and flavour.
How do I know when the chicken is done?
The chicken is cooked when it reaches a core temperature of around 75 °C at the thickest part. The meat should be opaque throughout, and you can check if the juices run clear when you pierce it. The chicken skin should be golden and crisp, and the vegetables should be tender and evenly, lightly roasted.
What if my Greek chicken traybake produces too much liquid?
If there is too much liquid, it usually means that there is too much in the tray or the oven temperature is too low. Make sure the oven is fully preheated and the ingredients are spread out. If there is still too much liquid, spoon off some of it during cooking or increase the heat slightly for the final minutes to allow some of the liquid to evaporate.
How long do leftover Greek chicken traybake keep in the fridge?
Leftovers will keep well in an airtight container in the fridge for up to three days. Let it cool completely before storing. The best way to reheat the leftovers is in the oven, as this will ensure nothing turns soggy or too soft. Reheat at 180 °C, covered loosely with foil, until the chicken is piping hot throughout.
Can I freeze Greek chicken traybake?
Yes, this traybake freezes well, preferably without the white cheese and olives. Freeze the cooked chicken and vegetables once they are thoroughly cooled, for up to three months. Thaw overnight in the fridge, then reheat in the oven. Add the cheese and olives at the end for the best texture and flavour. You can also freeze with olives and cheese, but the texture of both might change slightly.
Nutritional values per serving
Energy:
481 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 8.2 g |
| Protein | 18.1 % | 21.4 g |
| Fat | 47 % | 25.6 g |
| Carbohydrates | 34.9 % | 41.3 g |
You may also like
Try our easy Greek chicken traybake for dinner
This Greek chicken traybake is a flavour-packed, easy dinner recipe perfect for busy days or when you want something delicious yet easy. Let the familiar, inviting Mediterranean aromas of rosemary, thyme, and oregano fill the air and get ready to enjoy the irresistible combination of marinated chicken thighs and a colourful mix of potatoes, red onions, courgettes, cherry tomatoes, and olives.
The final touch is the crumbled white cheese on top, which softens and melts slightly in the oven, turning creamy and a bit golden at the edges. Its salty, tangy flavour cuts through the richness of the chicken and roasted vegetables, making every bite even more irresistible.
Juicy marinated chicken with Mediterranean flavours
This recipe is all about bold, sun-soaked flavours. The marinade does most of the work, infusing the traybake with a delightful freshness from lemon, a gentle sweetness from honey, and depth from garlic and Dijon. Thyme, oregano, and rosemary create that unmistakable Mediterranean aroma, while a touch of paprika and chilli adds warmth without overpowering the chicken. As it roasts, the marinade caramelises slightly, leaving the chicken juicy, fragrant, and full of flavour right through to the bone.
With potatoes and vegetables
The vegetables turn this into a complete, comforting meal. Potatoes soak up the lemony, herby juices as they roast, becoming tender inside with golden edges. The red onion softens and sweetens in the oven, while the courgette adds freshness. The cherry tomatoes burst slightly during cooking, adding acidity and colour. Finished with briny olives and creamy white cheese, the vegetables balance the rich chicken beautifully and tie all the Mediterranean flavours together.
If you like this Greek chicken traybake, you may also enjoy some of these recipes: cheesy chicken and broccoli pasta bake, vegetable-packed halloumi traybake, or baked gnocchi in tomato sauce.
Give it a personal touch
Make this Greek chicken traybake truly yours! Swap potatoes for sweet potatoes or butternut squash, or add extra vegetables, such as yellow or red peppers, carrots, or mushrooms, for extra colour and flavour. Fancy a bit of heat? Sprinkle with extra chilli flakes or a dash of hot sauce.
You can also switch up the cut of chicken, using chicken breasts or drumsticks. Alternatively, you could create a Greek traybake without meat, using halloumi or tofu to absorb the marinade instead.
