How great are tray bakes – otherwise known as sheet-pan dinners? Not having to hover over a hot stove (zero stove splatter!), one pan to clean up, and the minimal fuss of simply arranging ingredients on a tray all get a big tick of approval from me. This Mediterranean Chicken Tray Bake covers all the bases. It’s nearly hands-free (yes please!) and you’ve got perfectly cooked chicken plus juicy, roasted tomatoes and potatoes soaking up all the hefty flavours of garlic, lemon and chicken stock, making this a delicious, filling dinner option for any night of the week. I love serving this recipe with a big green salad and often will toss any extra veggies from the fridge that need to be used up directly onto the tray (thick slices of zucchini/courgette or capsicum/bell pepper work a treat!)
Can you make this Mediterranean Chicken Tray Bake ahead of time?
To make this Mediterranean Chicken Tray Bake ahead of time, the chicken can be marinated up to 48 hours prior to cooking.
Is Mediterranean Chicken Tray Bake suitable for leftovers?
Mediterranean Chicken Tray Bake leftovers can be refrigerated for up to 3 days. Reheat in the microwave or in the oven (to retain the crispy chicken skin). Not suitable to freeze.
Mediterranean Chicken Tray Bake
“Amazing!! So easy, love it, love it…will be making this dish many more times…thank you so much ♥️” Share PrintIngredients
- 1 kg (2 lb) bone-in chicken thigh cutlets, skin on (approximately 5–6 chicken thighs)
- 2 tsp paprika
- 2 tsp dried oregano
- 1 tsp sea salt flakes
- 1 tsp freshly cracked black pepper
- 1 tsp freshly minced garlic
- 1 tbsp honey
- 1 tsp dijon mustard
- 2 tbsp fresh lemon juice (or up to 3 tbsp if needed)
- 60 ml (¼ cup) olive oil, plus extra for drizzling
- 4 potatoes (or up to 6), cut into wedges
- 1 large red onion, cut into wedges
- 250 g (9 oz) cherry tomatoes
- 125 ml (½ cup) chicken stock
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Arrange the chicken on a baking tray and sprinkle with the paprika, oregano, salt, pepper and garlic.
- In a small jug, combine the honey, mustard, lemon juice and olive oil.
- Pour the marinade all over the chicken and rub it in with your hands to ensure the pieces are evenly coated.
- Scatter the potatoes, red onion and cherry tomatoes around the chicken. Drizzle the vegetables with extra olive oil and sprinkle with extra salt and pepper. Ensure the chicken is facing skin-side up.
- Pour the chicken stock into the base of the baking dish.
- Bake for 50 minutes to 1 hour until the chicken is golden and cooked through.
- Stand for 10 minutes before serving.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Nicole says:
This may be a silly question, but should you use a truly flat tray with a very small lip, or more of a shallow oven dish that you would, for instance, cook lasagne in?
Does that make sense?!
Nicole says:
Hi Nicole, I would use a baking tray with sides (rather than a totally flat sheet) or a shallow baking pan. Hope this helps! ❤️ Nic x
Mairi says:
Very easy and convenient to prepare in advance. The family loved it. I added some red and yellow peppers as well. Definitely making it again.
Nicole says:
Hi Mairi, thanks so much for the lovely feedback … the peppers would have been a great addition! 👏🏻 Thanks for the rating too. Nic x
jacqui says:
making it saturday night !!!
Nicole says:
Fantastic, Jacqui! Let me know how you go! ❤️ Nic x
Sarah says:
Absolutely delicious! Unfortunately my hubby hates tomatoes so I substituted for sweet red peppers. Heavenly. Great recipient and easy to do, minimum effort and maximum flavour. Thank you
Nicole says:
Hi Sarah, so glad you enjoyed this – the pepper sub sounds amazing! 🙌🏻 Thanks for sharing and the rating. Nic x
Jenny says:
So delicious! I doubled the recipe (5 adults). Baked some pumpkin in a separate pan, adding brocollini and zucchini around 30 minutes before serving time.
Nicole says:
Hi Jenny, thanks so much for sharing how you made this … the sides you chose sounds perfect! 👏🏻 Glad it was a hit and thanks for the rating! Nic x
Chris says:
So delicious and devoured by even picky young eaters! Came across this looking for a one-pan meal for the family after a long day that would use the fresh chicken thighs I had on hand. The chicken was flavourful and moist, the potatoes grilled on outside but soft on inside, and the vegetables and broth added so much flavour to every bite. I was hesitant of the large spice amounts but once mixed and roasted it all blended beautifully and was perfect. I will certainly be making this again!
Nicole says:
Hi Chris, just loved hearing this. Really enjoyed reading exactly how you made it and best of all that it was a hit with everyone … including your picky little eaters! 🤣 Thanks so much for the rating, too! Nic x
Amanda says:
Can I make this with boneless skinless chicken thighs? How do I alter cooking times please? Google is giving me mixed messages so confused!
Nicole says:
Hi Amanda, great question! Yes, you can definitely make this with boneless, skinless thighs. They’ll cook a lot faster than bone-in, skin-on cutlets, so I suggest reducing the cook time to 30–35 minutes at 200°C (400°F) (180°C/350°F fan-forced), or until the chicken is golden and cooked through. Because they don’t have the skin to crisp up, you’ll want to make sure the veggies get enough time to roast – so I recommend putting the potatoes and onions in the oven for 15–20 minutes first, then adding the chicken and tomatoes for the remaining cook time. That way, everything finishes at the same time, and you still get those caramelised veggies plus juicy, tender chicken. I hope this helps! Nic x
Sam says:
Just made this tonight. The whole family loved it! Absolutely delicious. I must also say I have made lots of your recipes and they are so easy to follow and always so tasty. ❤️
Nicole says:
Hi Sam, thank you for the lovely feedback! I’m so happy that you’re enjoying the recipes and that this one was a hit for you. Thanks also for the rating, Nic xx
Sarah Ingram says:
This is so delicious & this will be the 3rd time I’ve made it. I might add a few more veggies!
Nicole says:
This is what I love to hear! Thanks for sharing, Sarah! Nic x
Virginia says:
Amazing!! So easy,love it,love it,will be making this dish many more times..thank you so much…♥️
Nicole says:
Hi Virgina, wow, thanks so much for the lovely feedback!! So happy you are enjoying this! Nic x
ALLEN says:
We are firm fans of “tray-bakes” and viewed this recipe with some suspicion. Tried it, and it fully deserves a 5star rating. Will be our go-to in future!!
Nicole says:
Thanks, Allen, this lovely feedback made my day! Nic x
elaine says:
Lovely, really enjoyed it and so easy to do. Will definitely make again.