How great are tray bakes – otherwise known as sheet-pan dinners? 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
“Amazing!! So easy, love it, love it…will be making this dish many more times…thank you so much ♥️” Share Pin Recipe PrintIngredients
- 1 kg (2 lb) 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 freshly cracked black pepper
- 1 tsp freshly minced garlic
- 1 tbsp honey
- 1 tsp dijon mustard
- 2 tbsp fresh lemon juice (or up to 3 tbsp if needed)
- 60 ml (¼ cup) olive oil, plus extra for drizzling
- 4 potatoes (or up to 6), cut into wedges
- 1 large red onion, cut into wedges
- 250 g (9 oz) cherry tomatoes
- 125 ml (½ cup) chicken stock
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Arrange the chicken on a baking tray and sprinkle with the paprika, oregano, salt, pepper and garlic.
- In a small jug, combine the honey, mustard, lemon juice and olive oil.
- Pour the marinade all over the chicken and rub it in with your hands to ensure the pieces are evenly coated.
- 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.
- Pour the chicken stock into the base of the baking dish.
- Bake for 50 minutes to 1 hour until the chicken is golden and cooked through.
- Stand for 10 minutes before serving.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Zoe Elcock says:
This was incredible! I forgot to put in the red onion wedges and it was still amazing. We had a friend over unexpectedly and he raved about it! Going on regular rotation at our house. So simple to prepare and the oven does all the work. Loved it!
Nicole says:
This has made my day! So wonderful to hear, thank you so much for taking the time to write and rate the recipe, it means more to me than I can tell you! Nic x