Mediterranean Chicken Traybake
- Total time
- 1 hour 5 minutes
- Calories
- 720 kcal
- Protein
- 48 g
- Serves
- 4 (1 chicken thigh plus vegetables, about 20 oz/570 g)
This Mediterranean chicken traybake roasts chicken thighs, potatoes, zucchini, tomatoes, olives, and feta together for a full dinner. It is designed for one pan, with the vegetables added in stages so the potatoes brown while the zucchini stays distinct.
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 48 g
- Carbs
- 55 g
- Fat
- 34 g
- Fiber
- 8 g
Estimated from the listed ingredients.
- Prep
- 20 minutes
- Cook
- 45 minutes
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs
- 1 1/2 lb (680 g) baby potatoes, halved
- 2 medium zucchini (about 1 lb/450 g), cut into 1-inch (2.5-cm) pieces
- 2 cups cherry tomatoes (about 10 oz/280 g)
- 1 large red onion (about 8 oz/225 g), cut into wedges
- 1/3 cup pitted Kalamata olives (about 2 1/2 oz/70 g)
- 3 tbsp olive oil
- 3 garlic cloves, finely grated
- 1 lemon, zested and juiced
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 oz (115 g) feta, crumbled
- 2 tbsp chopped parsley, optional
Before you start
- Use a large rimmed half-sheet pan (about 18 by 13 inches/46 by 33 cm). If ingredients are crowded, use two pans; crowding steams the potatoes instead of browning them.
- Feta contains milk. Olives and feta add salt, so taste the finished pan juices before adding more.
Instructions
- Heat the oven to 425°F (220°C). Toss the potatoes and onion with 1 1/2 tbsp oil, half the garlic, half the lemon zest, 1 tsp oregano, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp pepper. Spread cut-side down on the sheet and roast for 20 minutes.
- Meanwhile, toss the chicken with the remaining 1 1/2 tbsp oil, garlic, lemon zest, oregano, paprika, salt, pepper, and 1 tbsp lemon juice.
- Remove the tray and turn the potatoes. Add the chicken in a single layer, then roast 15 minutes.
- Add the zucchini, tomatoes, and olives around the chicken. Roast 10 to 15 minutes more, until the zucchini is tender and the thickest chicken piece reaches 165°F (74°C). If the potatoes need more color, move the chicken to a plate to rest and return the tray for 3 to 5 minutes.
- Scatter with feta and parsley. Rest 5 minutes, then spoon the pan juices over the chicken and vegetables.
Meal prep, storage, and reheating
Refrigerate cooled portions for up to 3 days. Reheat on a sheet pan at 350°F (175°C) for 12 to 15 minutes, loosely covered for the first 8 minutes so the chicken stays moist. The roasted vegetables can be reheated separately if you want to keep the chicken from overcooking. Freezing is not recommended because zucchini becomes watery after thawing.