I’ll be sharing one of my family’s favourite dinner recipes, my Mediterranean chicken tray bake. It’s packed with flavour, healthy and a crowd favourite.
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I began making this Mediterranean chicken tray bake when my eldest was a teeny tiny bub. My husband was a huge fan of the recipe, so I would make it regularly for a while.
Naturally when you eat the same meal regularly, it is slowly replaced by other recipes. This is what happened with this recipe, until I remembered it recently and decided to make it again. It did not disappoint.
I love that the Mediterranean marinade is simple and flavorsome. I love that the ingredients are fresh and I love that it’s so versatile.
I choose to add potatoes, capsicum, asparagus, green olives and feta cheese to the tray bake. However, there have been times I’ve made it with sweet potato, pumpkin, mushrooms, broccoli or cauliflower. It all depends on what I have on hand.
You can adapt it to your family’s preferences. I find that this is the best way to make it a crowd-pleaser. The marinade itself is delicious, but the sides are what make it more enjoyable.
What is covered
- Tools you will need
- Ingredients you will need
- Method of recipe
- Useful notes about recipe
- Recipe with exact measurements of ingredients and method
Tools you will need
- Chopping board
- Sharp knife
- Peeler
- Large baking tray
- Baking paper
- Oven
Ingredients
- Chicken thighs
- Red capsicum
- White potatoes
- Asparagus
- Green olives
- Feta cheese
Marinade
- Garlic
- Parsley
- Paprika
- Cumin
- Chicken broth/stock
- Olive oil
- Salt and pepper to taste
Method
- Mix marinade ingredients together
2. Coat chicken all over with 1/3 marinade and pop in fridge covered to marinade for at least 30 minutes.
3. Chop up and peel potatoes and place in bowl along with asparagus and chopped capsicum.
4. Drizzle remaining marinade over vegetables and coat well.
5. Preheat oven at 200 degrees celsius and take chicken out of fridge.
6. Place baking paper over baking tray and assemble chicken and vegetables on top (ensuring they are evenly spread out and not overlapping).
7. Once oven is ready, place in oven for 15 minutes.
8. After 15 minutes, take out baking tray from oven and place crumbled feta and olives in between the chicken and vegetables.
9. Pop tray back in oven for another 15-20 minutes.
10, After 15 minutes, remove from oven and serve cooled.
Notes about recipe
- As mentioned, you can diversify the vegetables according to your preferences. Some other vegetables that pair nicely with this recipe are sweet potato, pumpkin, mushrooms, broccoli, cauliflower or zucchini.
- This recipe is best made with chicken thighs, but you can use any part of the chicken. Using chicken breast is fine, but I find that it tastes dry when cooked at 200 degrees celsius. So you may need to adjust the temperature lower if you are using chicken breast (start with 180 degrees celsius and cook for at least 10 minutes longer).
- Feel free to add some lamb or beef kofta to the recipe. We have tried this before and it’s super delicious!
- If you enjoy kalamata olives, then you can add this to the recipe or replace the green olives with it. I’m not a fan of kalamata olives, which is why I choose to omit it from this recipe.
- What I love about a good Mediterranean marinade is that you can add so many more herbs and spices to the recipe. I am all about simple recipes here, which is why I keep things minimal. But you can add chives, cilantro, basil, fennel, oregano, sage, tarragon, thyme or rosemary.
- If you like your chicken and vegetables extra crispy, then leave it in the oven about 10 minutes or so longer before you add the olives and feta cheese. You don’t want to burn the olives and feta cheese, so leaving them longer the first time is best if you want the chicken and vegetables crispier.
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Mediterranean Chicken Tray Bake
Equipment
- 1 Chopping board
- 1 Sharp knife
- 1 Peeler
- 2 Medium sized bowls
- 1 Baking paper
- 1 Large baking tray
Ingredients
Marinade
- 3 cloves Garlic
- 1/4 cup Olive oil
- 1/4 cup Chicken bone broth / stock
- 1 tbsp Parsley
- 1 tbsp Paprika
- 1/2 tbsp Cumin
- Salt and pepper (to taste)
Whole ingredients
- 1 kg Chicken thighs
- 6 White potatoes
- 8-10 Asparagus'
- 2 Red capsicums
- 200 grams Feta cheese
- 1/2 cup Green olives
Instructions
Marinade
- Chop garlic into small pieces and mix marinade in small bowl
- Coat chicken in 1/3 marinade and pop in the fridge covered for at least 30 minutes
- Chop and peel potatoes, chop capsicum and asparagus (if needed) and place in separate bowl
- Pour remainder of marinade over vegetables and coat until fully covered
- Preheat oven at 200 degrees celsius
- Remove chicken from fridge and assemble over baking paper on baking tray
- Place marinaded vegetables in between chicken and pop baking tray into oven for 15 minutes
- After 15 minutes, remove baking tray from oven and add crumbled feta and olives in between chicken and vegetables on baking tray
- Pop back into the oven for another 15-20 minutes
- Remove from oven after 15-20 minutes and serve cooled.
Notes
- As mentioned, you can diversify the vegetables according to your preferences. Some other vegetables that pair nicely with this recipe are sweet potato, pumpkin, mushrooms, broccoli, cauliflower or zucchini.
- This recipe is best made with chicken thighs, but you can use any part of the chicken. Using chicken breast is fine, but I find that it tastes dry when cooked at 200 degrees celsius. So you may need to adjust the temperature lower if you are using chicken breast (start with 180 degrees celsius and cook for at least 10 minutes longer).
- Feel free to add some lamb or beef kofta to the recipe. We have tried this before and it’s super delicious!
- If you enjoy kalamata olives, then you can add this to the recipe or replace the green olives with it. I’m not a fan of kalamata olives, which is why I choose to omit it from this recipe.
- What I love about a good Mediterranean marinade is that you can add so many more herbs and spices to the recipe. I am all about simple recipes here, which is why I keep things minimal. But you can add chives, cilantro, basil, fennel, oregano, sage, tarragon, thyme or rosemary.
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