Chicken Souvlaki Tray Bake
Servings: 4
Calories: 675kcal
This Chicken Souvlaki Tray Bake is a quick, one-pan dinner made with juicy boneless, skinless chicken thighs, finely sliced potatoes and classic Greek-inspired flavours like lemon, garlic and oregano. Everything roasts together in 30 minutes, creating soft, creamy potatoes that soak up all the tray juices. It’s fresh, satisfying and completely doable on a busy weeknight.
Ingredients
Marinade
- 60 ml extra-virgin olive oil, plus extra to serve
- 1 tbsp freshly minced garlic
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 1 tbsp brown sugar
- 2 tsp dried oregano
- 1 tsp sweet paprika
- 1½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve
Chicken & Veggies
- 600 g brushed or sebago (russet) potatoes, sliced into thin wedges roughly 5 mm (¼ inch) thick (see note 1)
- 1 red onion, cut into thick wedges
- 200 g marinated capsicums (bell peppers), drained and sliced
- 1 kg boneless, skinless chicken thighs (see the FAQ section above if you want to use chicken breast)
To Serve
- 100 g feta, sliced
- Fresh dill sprigs (optional)
- Toasted pita bread
- Tzatziki, store-bought or homemade
- Lemon wedges
Instructions
- Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Prepare the marinade – In a jug, combine all the marinade ingredients and set aside.
- Prepare the vegetables – Place the potato, onion and capsicum in a large metal baking dish. Add 1 tablespoon of the marinade and toss to coat. Arrange in a single layer.
- Marinate the chicken – Add the remaining marinade to the chicken and toss to coat well. Arrange the chicken on top of the vegetables in a single layer.
- Roast – Roast for 28 minutes (in the top third of the oven) or until the chicken is cooked through and the potatoes are tender. Turn the oven to high grill (broiler) and cook for a further 2 minutes to lightly char and crisp the edges.
- Finish – Scatter with feta and herbs. Drizzle with extra olive oil and finish with cracked black pepper.
- Serve – Serve with toasted pita, tzatziki and lemon wedges.
Notes
Note 1 – Slice the potatoes evenly (about 5 mm/¼ inch thick) so they cook at the same time as the chicken. If they’re thicker, they may need an extra 5–10 minutes.
The potatoes in this recipe are intentionally soft and tender rather than crispy. Because they cook underneath the chicken, they absorb the marinade and tray juices, which keeps them creamy and full of flavour. If you’re after crispy roast potatoes, I recommend roasting them separately (see the FAQs above). Use a large metal tray for best heat distribution and avoid overcrowding so everything roasts rather than steams.
Make Ahead
The chicken can be marinated and refrigerated for up to 24 hours in an airtight container, otherwise the entire meal can be made ahead of time – see leftovers below.Leftovers
The chicken and potatoes can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave for 1–2 minutes, or until heated through. Reheat in the oven at 200°C (400°F) (180°C/350°F fan-forced) for 10–15 minutes, or until heated through.Recipe source
Thank you to Jessica Brook for your help developing this recipe.Nutrition Facts
Chicken Souvlaki Tray Bake
Amount per Serving
Calories
675
% Daily Value*
Fat
30
g
46
%
Saturated Fat
8
g
50
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
15
g
Cholesterol
260
mg
87
%
Sodium
1412
mg
61
%
Potassium
1492
mg
43
%
Carbohydrates
45
g
15
%
Fiber
6
g
25
%
Sugar
13
g
14
%
Protein
56
g
112
%
Vitamin A
610
IU
12
%
Vitamin C
78
mg
95
%
Calcium
207
mg
21
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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