Difficulty

Easy

Serves

2 people

Cooking time

60 minutes

Print

Print Recipe

Social

chicken-tray-bake
mediterranean-chicken

How To Make Mediterranean Chicken Tray Bake

Craving a quick and delicious dinner? Try our Mediterranean Chicken Tray Bake! Bursting with vibrant veggies and savoury herbs, this easy one-pan meal is perfect for busy weeknights. Plus, you can swap in seasonal veggies to keep it fresh and budget-friendly.

Ingredients
  • ¼ cup The Good Oil extra virgin rapeseed oil, plus a little extra

  • 2 chicken breasts

  • 300g baby potatoes, half any larger ones

  • 2 small red onions, sliced

  • 150g cherry tomatoes

  • 2 small yellow capsicums, seeds removed and quartered

  • 100g small portobello mushrooms

  • 100g feta, cut into slices

  • 75g pitted olives

  • 1 lemon, juice and zest

  • 1 tsp dried oregano

  • A handful of fresh parsley, basil and rosemary, roughly chopped

  • Salt and pepper to taste

  • Heat oven to 195c. Arrange the potatoes, sliced onions, sliced capsicums, tomatoes and mushrooms on a baking tray in a single layer. Nestle the chicken breasts into the vegetables. Scatter over the olives and feta slices then drizzle a little oil over the vegetables and chicken, season with salt and pepper then bake for 40 minutes, or until the chicken is cooked and the potatoes are tender.

  • While the tray bake is cooking, combine the ¼ cup of oil with lemon juice and zest, oregano, and most of the fresh herbs. Blitz together in a food processor for 30 seconds. Season with salt and pepper.

  • At the end of cooking, turn the grill on and pop the traybake in for a few minutes until just starting to brown. Remove and drizzle over the herby sauce and scatter over the reserved fresh herbs.

  • Divide between two plates and serve with a side of your favourite green vegetable.

Share this recipe

South Island Rapeseed Crops

Subscribe To Our Newsletter

Receive updates on new recipes, promotions and prizes.

You can unsubscribe anytime.