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If you're after an easy, one-pan summer meal this Greek Chicken Traybake is just the ticket.
It's packed with summer flavours and bursting with juicy chicken, roasted tomatoes, olives and potatoes.
These are marinaded in lemon, olive oil, garlic, paprika and oregano for those tasty Mediterranean vibes.
If you love my one pan Summer Roast Chicken recipe then you'll be a huge fan of this.
My favourite thing about this Greek chicken tray bake with feta is not only is it gluten free, it's also a one-pan meal meaning less washing up.
And as a lazy cook, the less washing up the better as far as I'm concerned.
It's a perfect gluten free dinner for a summer evening, a great budget meal and the leftovers are delicious cold in a lunchbox.
There's a full printable recipe card below with the method and full ingredients list, but here are some of the key ingredients and any substitutions.
- Chicken Thighs - I always use skin-on chicken thighs with the bone left in. They just give the juiciest flavour and the marinade makes the skin go lovely and crisp. You could use chicken thigh fillets of chicken breasts if you prefer but it will need less overall cooking time. I recommend an initial 20 minutes then a further 15 minutes after that for breasts and boned thigh fillets.
- Baby Potatoes - I use Charlotte potatoes or baby potatoes in this recipe, but if you have a larger potato simply cut it into quarters/large chunks.
- Plum Tomatoes - These are my favourite tomatoes to use in this recipe but you can use cherry tomatoes or on-the-vine tomatoes if you prefer.
- Kalamata Olives - You can use any kind of olive in this recipe but Kalamata olives give it that authentic Greek flavour. I use the pitted ones from a jar.
- Red Onion - Feel free to omit this if you can't tolerate onions but I think it adds a lovely flavour and colour to the traybake.
- Feta Cheese - I love crumbling this over the tray bake before serving, it couldn't get more Greek than feta! If you prefer you can either leave this out or use a vegan feta alternative instead if you need the recipe to be dairy free.
For the marinade you'll also need the following ingredients:
- Lemon Juice - You can use orange juice like in my Roasted Halloumi Tray Bake if you prefer but I like the extra zestiness of the lemon.
- Olive Oil - Using a virgin olive oil will give the best flavour and it is truly a Mediterranean ingredient!
- Paprika - You can use either smoked or normal paprika, I've used both in the past and honestly cannot decide which I prefer!
- Garlic - I use frozen chopped garlic because I am lazy but you can use whole garlic cloves (peeled and chopped) or garlic paste.
The best one-pan dinner
This recipe is naturally 100% gluten free and if you want to make it dairy free, simply use a dairy free/vegan feta instead.
I find the Violife Greek Block works well and tastes relatively good!
If you've made this recipe a few times and want ideas for alternatives there are plenty of options you can try.
You could add some chopped red peppers to the pan, or any vegetables you fancy such as aubergine or courgette chunks.
Whatever you choose to try, let me know in the comments if you find a variation you love!
My Greek Chicken Traybake recipe
This Greek chicken traybake serves two people - or four if you only prefer one chicken thigh each. Maybe we are just piggy in our house!
I absolutely love this one-pan dish and if you like an easy meal like this there are a few other recipes for you to try under the recipe card.
And please do leave a review to let others know you loved it too! It would mean the world to me.
- 4 chicken thighs (skin on, bone in)
- 500g Charlotte Potatoes, Baby Potatoes or Jersey Royals
- 2 small red onions (cut into quarters)
- 325g plum tomatoes
- 100g Kalamata olives
- 100g feta cheese
For the marinade:
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp smoked paprika
- 1 tbsp dried oregano
- 2 tsp chopped garlic
- Pinch salt
- Preheat the oven to 200'C / Fan 180C / Gas Mark 6. In a bowl mix together the ingredients for the marinade and set to one side.
- Place the chicken thighs, potatoes and onion chunks in a large baking dish, ensuring they're spread out evenly in one layer with some gaps. Pour over the marinade then place in the hot oven for 30 minutes.
- After 30 minutes, remove the tray from the oven and sprinkle over the tomatoes and olives. Mix well to ensure everything is covered in the marinade then return to the oven for a further 15 minutes. When the chicken is cooked through (the juices run clear and it's piping hot) remove from the oven.
- Sprinkle with the feta then serve up and enjoy!
See blog post above for substitutions. Leftovers can be kept in the fridge and eaten cold or thoroughly reheated.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 617Total Fat: 36gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 189mgSodium: 667mgCarbohydrates: 39gFiber: 6gSugar: 7gProtein: 39g
Need more gluten free recipe inspiration?
Here are some more gluten free dinner recipes you can try out once you've made these Greek chicken traybake.
- Herb-crusted salmon with smashed potatoes
- Greek chicken meatballs
- Roasted halloumi summer traybake
- Greek Rice Salad and Chicken Souvlaki
If you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Like this Greek Chicken Traybake recipe?
Make sure you follow me on Pinterest and pin this recipe card below for later!