Mediterranean Chicken Tray Bake

How great are tray bakes? Not having to hover over a hot stove (zero stove splatter!), one pan to clean up, and the minimal fuss of simply arranging ingredients on a tray all get a big tick of approval from me. This Mediterranean Chicken Tray Bake covers all the bases. It’s nearly hands-free (yes please!) and you’ve got perfectly cooked chicken plus juicy, roasted tomatoes and potatoes soaking up all the hefty flavours of garlic, lemon and chicken stock, making this a delicious, filling dinner option for any night of the week. I love serving this recipe with a big green salad and often will toss any extra veggies from the fridge that need to be used up directly onto the tray (thick slices of zucchini/courgette or capsicum/bell pepper work a treat!) 

Can you make this Mediterranean Chicken Tray Bake ahead of time?

To make this Mediterranean Chicken Tray Bake ahead of time, the chicken can be marinated up to 48 hours prior to cooking.

Is Mediterranean Chicken Tray Bake suitable for leftovers?

Mediterranean Chicken Tray Bake leftovers can be refrigerated for up to 3 days. Reheat in the microwave or in the oven (to retain the crispy chicken skin). Not suitable to freeze.

Mediterranean Chicken Tray Bake

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4.9 from 9 reviews

• Total Time: 1 hour and 15 mins
• Yield: 5 1x

Ingredients

Scale 1x2x3x

• 1 kg (2 lb 3 oz) bone-in chicken thigh cutlets, skin on (approximately 5–6 chicken thighs)
• 2 tsp paprika
• 2 tsp dried oregano
• 1 tsp sea salt flakes
• 1 tsp cracked black pepper
• 1 tsp freshly minced garlic
• 1 tbsp honey
• 1 tsp dijon mustard
• 2–3 tbsp freshly squeezed lemon juice
• ¼ cup (60 ml) olive oil (plus extra for drizzling)
• 4–6 potatoes, cut into wedges
• 1 large red onion, cut into wedges
• 250 g (9 oz) cherry tomatoes
• ½ cup (125 ml) chicken stock

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Instructions

1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
2. Arrange the chicken on a baking tray and sprinkle with the paprika, oregano, salt, pepper and garlic.
3. In a small jug, combine the honey, mustard, lemon juice and olive oil.
4. Pour the marinade all over the chicken and rub it in with your hands to ensure the pieces are evenly coated.
5. Scatter the potatoes, red onion and cherry tomatoes around the chicken. Drizzle the vegetables with extra olive oil and sprinkle with extra salt and pepper. Ensure the chicken is facing skin-side up.
6. Pour the chicken stock into the base of the baking dish.
7. Bake for 50 minutes to 1 hour until the chicken is golden and cooked through.
8. Stand for 10 minutes before serving.

Notes

MAKE AHEAD

The chicken can be marinated up to 48 hours prior to cooking.

LEFTOVERS

Refrigerate for up to 3 days. Reheat in the microwave or in the oven (to retain the crispy chicken skin). Not suitable to freeze.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 1 hour
• Category: chicken
• Method: bake
• Cuisine: Mediterranean