Greek Chicken Tray Bake
Succulent marinated Greek chicken, perfectly roasted potatoes and fresh broccolini make up this delicious Greek Chicken Tray Bake dinner. With only 12 minutes of hands on prep time, this recipe is perfect for mid-week or nights when you don't have much time to be in the kitchen.
Servings: 4 serves
Calories: 631kcal
Equipment
- Sheet pan or baking tray
- Fork
- Parchment paper
- Chopping Board
- Sharp knife
Ingredients
Chicken
- 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
Potatoes
- 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
Broccolini
- 2 bunches broccolini
- 1 tablespoon extra-virgin olive oil
Instructions
- 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.
Notes
Nutrition facts are an estimate only.
Storage
Store cooled leftovers in an airtight container in the fridge for up to 3 days.Nutrition
Calories: 631kcal | Carbohydrates: 37g | Protein: 28g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 990mg | Potassium: 943mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1701IU | Vitamin C: 125mg | Calcium: 119mg | Iron: 4mg