Description
A delicious and easy Greek Chicken Traybake recipe that combines tender chicken thighs with flavorful vegetables and herbs, perfect for a hearty meal.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs, baby potatoes, red and yellow bell peppers, red onion, minced garlic, oregano, thyme, paprika, salt, pepper, olive oil, and lemon juice. Toss until everything is well coated.
- Spread the chicken and vegetables evenly on a large baking sheet or tray.
- Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (75°C).
- In the last 5 minutes of cooking, add the cherry tomatoes and Kalamata olives to the tray.
- Once cooked, remove from the oven and sprinkle with crumbled feta cheese and chopped parsley before serving.
Notes
- For extra flavor, marinate the chicken in olive oil, lemon juice, and herbs for a few hours or overnight before cooking.
- Substitute the chicken thighs with chicken breasts for a leaner option, but adjust cooking time as needed to avoid drying them out.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg