My Greek Chicken Tray Bake is an easy throw-together dinner made with succulent Greek-marinated chicken, perfectly roasted potatoes and fresh broccolini. While it takes around one hour to cook, there is only 12 minutes of hands on time, making it the perfect meal for mid-week.
This one pan chicken dinner is absolutely delicious and filled with flavour. The lemon herb marinade not only makes the chicken oh so tender, but it adds so much delicious flavour to the meal as well!
Things to Love About Greek Chicken Traybake
- Allergy friendly - this recipe is completely gluten free, dairy free and nut free.
- Minimum Prep Time - my Greek Chicken Tray Bake takes only 12 minutes of hands on prep time, making it the perfect dish for those busy nights when you don't have much time to spend in the kitchen.
- Full of flavour - with perfectly seasoned and roasted potatoes that are soft on the inside and crisp on the outside and sumptuous chicken marinated and roasted to perfection, there is so much flavour in every last bite.
Ingredients Notes & Substitutions
I love that this chicken traybake recipe is made using simple and easy to source ingredients. Read on to see what ingredients you will need and any possible substitutions that can be made. All ingredient quantities and the full recipe can be found in the recipe card at the bottom of this post.
- chicken marylands - a chicken maryland is a cut of chicken that contains both the thigh and the drumstick, usually with the skin on. If you can't source chicken marylands you can also use chicken thighs, chicken drumsticks or both. You can use chicken breasts also, it just won't be quite as succulent.
- fresh lemon juice and lemon zest - I've used the juice and zest from 1 lemon.
- shallots - finely chopped shallots add to the flavour of the marinade. If you can't find shallots you can also use a quarter of a white onion.
- garlic cloves - fresh garlic cloves are called for in this recipe. In a pinch or to save on prep time, you can also use jarred minced garlic.
- extra virgin olive oil - you can also use avocado oil anywhere that olive oil is called for in this recipe.
- sea salt flakes - you can also use finely ground sea salt, however you would need half the amount called for in this recipe. This is because ground sea salt is more "salty" then sea salt flakes.
- cracked black pepper - use black pepper to taste in this recipe, don't go overboard though! A few cracks of the grinder is perfect.
- fresh oregano and fresh tarragon - if you can't source these herbs then you can use other fresh herbs for the marinade. Fresh parsley, mint and or basil would work well also.
- baby carisma potatoes - baby carismas are the perfect texture when roasted. However, you can also use other varieties of white potatoes like desiree potatoes, dutch cream potatoes, yukon gold or sebago.
- garlic powder and onion powder - these are used to season the potatoes and can usually be found in the spice aisle at the grocery store.
- dried rosemary - you can also use dried oregano or dried thyme.
- extra virgin olive oil
- salt & pepper
- fresh broccolini - broccolini is baby broccoli. If you can't find any you can also use broccoli florets in its place. Other vegetables you can use instead of broccolini include green beans and asparagus.
- extra virgin olive oil
How to Make Greek Chicken Tray Bake
Apart from how delicious this meal is, one of the best things about it is just how easy it is to make! Follow my step-by-step instructions for the best results.
First make the marinade
To a large bowl add the lemon juice, lemon zest, minced garlic, diced shallot, salt, pepper, olive oil and fresh herbs. Whisk briefly with a fork to combine. Add the chicken marylands to the bowl and toss to coat the chicken in the marinade. Set the chicken aside to marinade while you move onto the next step.
Next roast the potatoes
Line a sheet pan or large baking tray with parchment paper. Add the halved potatoes to the tray, drizzle with olive oil and sprinkle with salt, pepper, dried rosemary and pepper. Toss the potatoes to coat evenly. Spread the potatoes out over the base of the tray so that they are all seperated. Place into a preheated oven on the middle rack to bake for 20 minutes.
Add chicken to the tray
After 20 minutes, remove the baking sheet from the oven. Use a metal spatula to scoot the potatoes up to one end of the tray. Add the chicken marylands to the tray and return to the oven for another 30 minutes.
Add broccolini to the tray
After 30 minutes, remove the tray from the oven. Push the chicken as far to the end as possible and place the broccolini into the middle of the tray. Drizzle with olive oil and then return to the oven for 10 minutes.
Once the broccolini has baked for ten minutes, remove the tray from the oven. Divide the chicken, potatoes and broccolini between four plates and serve hot.
The cooking time may vary slightly depending on the size of your chicken pieces. If you're unsure, cut a piece of chicken open when cooked to make sure that it is cooked through.
Once cooled to room temperature, store any leftovers in an airtight container in the fridge for up to 3 days. To meal prep, divide the cooked chicken, potatoes and broccolini between 4 heat proof airtight containers and refrigerate. Reheat before eating.
- Sheet pan or baking tray
- Parchment paper
- Chopping Board
- Sharp knife
- 4 chicken marylands
- 1 lemon juice and zest
- ¼ cup extra-virgin olive oil
- 2 cloves garlic minced
- 1 shallot finely diced
- 1 teaspoon fresh oregano finely chopped
- 1 teaspoon fresh tarragon finely chopped
- 1 teaspoon sea salt flakes
- Cracked black pepper to taste
- 600 grams baby carisma potatoes halved
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried rosemary
- Cracked black pepper to taste
- 2 bunches broccolini
- 1 tablespoon extra-virgin olive oil
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- To a large bowl add the minced garlic, finely chopped shallot, chopped oregano, chopped tarragon, lemon juice and zest and the olive oil. Whisk to combine.
- Add the chicken marylands to the bowls and toss to coat the chicken in the marinade. Set aside.
- Place the halved potatoes onto the tray. Drizzle with olive oil and sprinkle with sea salt, garlic powder, onion powder, pepper and rosemary. Toss to combine and then spread out on the tray evenly. Place into the oven to bake for twenty minutes.
- After twenty minutes, remove the potatoes from the oven and use a metal spatula to move the potatoes to one end of the tray. Add the chicken to the other end of the tray, spread out as much as possible so that they’re not touching. Return the tray back to the oven and bake for thirty minutes.
- After thirty minutes, remove the tray from the oven, move the chicken further to the end of the tray and add the broccolini. Drizzle the broccolini in olive oil and toss to coat evenly, being careful not to burn yourself. Return the tray to the oven for a further ten minutes.
- After ten minutes, remove the tray from the oven. Divide the potatoes, broccolini and chicken between four plates and serve hot.