Best Greek Chicken Traybake


Best Greek Chicken Traybake


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 than 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 to pour the sauce over top and bake in the oven.
  • · Cut up the leftover veggies and add them to a salad along with the chicken. Use any excess sauce from the bottom of the tray as dressing
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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 cooking 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 cooking 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)
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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.

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