Greek Chicken Tray Bake

Last updated on: June 3, 2026

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A Greek Chicken Tray Bake is basically dinner doing you a massive favour.

Everything goes into one roasting tray, the oven does the graft, and you get tender chicken, roasted veg, salty olives, tangy feta and a lemony, herby marinade that smells like you’ve somehow escaped to a Greek island instead of just standing in your kitchen at 6pm.

This version is high in protein thanks to lean chicken breast, with around 43g protein and 361 calories per serving. It’s ideal for busy weeknights, lighter family dinners, meal prep lunches, or those evenings where you want something healthy but absolutely refuse to eat another sad beige plate of “good intentions”.

The main protein source is chicken breast, and all you need is an oven, a large roasting tray and a sharp knife. One tray. Big flavour. Minimal drama.

It’s also a great alternative if you like Mediterranean-style chicken recipes such as Italian Lemon Chicken but want something quicker, fresher and more “chuck it on a tray and let’s not make this complicated”.

Why You’ll Love This High-Protein Recipe

• Packed with around 43g protein per serving to help keep you full and smugly satisfied.
• Only one tray needed, which means less washing up and more time doing literally anything else.
• Big Mediterranean flavour from oregano, garlic, balsamic, smoked paprika, olives, feta and lemon.
• Great for busy weeknights because it’s mostly chop, mix, roast and pretend you worked harder than you did.
• Made with normal UK supermarket ingredients — no needing to visit three specialist shops and speak fluent oregano.
• Easy to adapt for the family, whether you want it olive-heavy, cheese-heavy, or “please remove anything suspicious for the kids”.

Key Ingredients

Chicken Breast. Lean, high in protein and perfect for keeping this tray bake lighter while still filling. Chop it into even-sized chunks so it cooks quickly and doesn’t end up with some pieces juicy and others auditioning as shoe leather.

Mixed Peppers. These bring colour, sweetness and that lovely roasted flavour. Red, yellow and green all work well, but use whatever peppers are currently lurking in the fridge looking useful.

Cherry Tomatoes. They soften and burst in the oven, creating little pockets of sweet, tangy juice. Basically, tiny flavour grenades, but friendlier.

Red Onion. Roasting brings out its sweetness and gives the tray bake more depth. Slice it into chunks rather than tiny bits so it doesn’t disappear into crispy onion confetti.

Black Olives. Salty, bold and very Greek-adjacent. If you’re not an olive person, I won’t call the police, but they do add a lot of flavour.

Feta or Halloumi. Feta gives you salty, crumbly tang, while halloumi adds a firmer, squeakier bite. Either works brilliantly, although feta is the more classic tray bake move.

Smoked Paprika. Not strictly Greek, but absolutely worth it. It adds warmth, colour and a gentle smoky background note that makes the chicken taste like it’s had a personality upgrade.

Oregano. The herby backbone of the whole dish. It gives that Mediterranean flavour without needing to shout about it.

Garlic. Essential. Non-negotiable. The tiny ingredient doing big flavour admin in the background.

Balsamic Vinegar. It adds acidity and sweetness, then reduces slightly as it roasts. It’s not the most traditional Greek ingredient, but it works beautifully here, and frankly, the tray bake doesn’t seem offended.

Honey. Just enough to balance the vinegar and help the marinade cling to the chicken and veg. It’s not making things “sweet”, just smoothing out the edges.

Lemon Slices. Added near the end for brightness and a little sunshine-on-a-tray energy.

For another easy chicken dinner with similar minimal faff, Sticky Chicken Thighs is a cracking one to keep bookmarked.

How To Make Greek Chicken Tray Bake

Add the olive oil, balsamic vinegar, smoked paprika, oregano, chopped garlic, salt and honey to a small bowl. This is where all the flavour starts, so don’t be shy. It should look like a tiny bowl of Mediterranean magic.

Add the cherry tomatoes, red onion, yellow pepper, red pepper and green pepper to a large roasting tray. Keep the veg in chunky pieces so it roasts nicely without turning into Mediterranean mush.

Spoon or drizzle some of the marinade over the vegetables. Try to spread it fairly evenly across the tray so the veg gets a good hit of garlic, oregano and paprika before roasting.

Toss everything together until the vegetables are coated in the marinade. At this point, it should already smell annoyingly good for something that is still technically raw veg.

Roast the vegetables in the oven at 180°C for 10 minutes. This gives the peppers, tomatoes and onion a head start, so they soften and release their juices before the chicken goes in.

Place the chicken breasts on top of the roasted vegetables and spoon over the remaining marinade. Nestle the chicken into the tray slightly so it can soak up all those lovely juices as it cooks.

Return the tray to the oven and roast until the chicken is cooked through and lightly golden. The chicken should be piping hot all the way through, with no pink in the middle. If using whole chicken breasts like the images, this may take longer than chopped chicken, so check before serving.

Add the olives, feta or halloumi, and lemon slices, then roast for the final few minutes until everything is golden, juicy and slightly charred at the edges. Finish with fresh parsley if you’re feeling fancy. Then serve with potatoes, rice, flatbreads, salad, or just a fork and a smug expression.

To Store: Keeping Greek Chicken Tray Bake Fresh For Later

Let the Greek Chicken Tray Bake cool completely, then store it in an airtight container in the fridge for up to 3 days. The chicken and veg will keep well, although the vegetables will soften slightly as they sit.

This is one of those recipes that’s actually quite nice cold the next day, especially stuffed into a wrap with salad and a little yoghurt dressing. Very “planned lunch”, even if you absolutely winged it.

To Reheat

Reheat in the microwave until piping hot, or place it back in the oven at 180°C for around 10–15 minutes.

Because this recipe doesn’t have a big sauce, chicken breast can dry out if you blast it into oblivion. Add a small splash of water or lemon juice before reheating to help keep things moist. Nobody invited dry chicken to dinner.

To Freeze

Freezing isn’t ideal for this one. The roasted veg can go a bit soft and watery once defrosted, and the lack of sauce means the chicken can dry out.

If you do freeze it, store portions in airtight containers for up to 2 months, then defrost overnight in the fridge before reheating. For best results, though, eat it fresh or chilled the next day.

Serving Suggestions

Serve your Greek Chicken Tray Bake with:

• Rice or lemon rice for a simple, filling dinner.
• Warm flatbreads or pittas for a fake little taverna moment.
• Couscous with cucumber, parsley and lemon.
• Roasted baby potatoes or sweet potato wedges.
• A big crunchy Greek salad.
• Tzatziki or thick Greek yoghurt on the side.
• A wrap the next day with lettuce, cucumber and a sprinkle of extra feta.

If you like this one-pan style, you’ll probably also enjoy Chicken and Chorizo Orzo or Marry Me Chicken Orzo for easy, high-protein dinners with serious weeknight energy.

Variations & Tips

• Use chicken thighs for extra juiciness. They’ll be slightly higher in calories, but they’re more forgiving in the oven and bring loads of flavour. Add an extra 5 minutes cooking time if needed.
• Add chickpeas for more fibre and plant protein. Toss a drained tin of chickpeas in with the veg and marinade. They roast beautifully and make the whole thing more filling.
• Make it even higher in protein. Serve with a side of Greek yoghurt mixed with lemon, garlic and a pinch of salt. It’s basically lazy tzatziki, and I’m fully here for it.
• Cut the veg chunky. Tiny pieces will overcook before the chicken is ready. Chunky veg gives you better texture and makes the tray bake feel more substantial.
• Don’t overcrowd the tray. If everything is piled on top of itself, it’ll steam instead of roast. Use a large tray or split across two trays if needed.
• Add the cheese near the end. Feta and halloumi don’t need the full cooking time. Add them for the final 10 minutes so they warm through without turning sad and rubbery.
• For a kid-friendlier version, go easy on olives. Either chop them small, serve them on the side, or replace with extra tomatoes. Peace at the dinner table is sometimes worth more than authenticity.

FAQ

Can I use chicken thighs instead of chicken breast?

Yes. Chicken thighs work really well and stay juicier in the oven. They’ll be slightly higher in calories and may need around 5 extra minutes depending on how large the pieces are.

Can I make this Greek Chicken Tray Bake ahead of time?

Yes. You can chop the veg and mix the marinade ahead of time, then keep everything covered in the fridge until you’re ready to cook. For best texture, roast it fresh rather than fully cooking it hours in advance.

Is this recipe good for meal prep?

It can be, especially if you’re happy eating it cold or gently reheated. It’s lovely in wraps, lunch boxes or served with rice the next day. Just avoid over-reheating the chicken breast, as it can dry out.

How can I make this even higher in protein?

Serve it with Greek yoghurt, add chickpeas, or increase the chicken slightly. You could also serve it with a higher-protein side like lentil salad rather than plain rice.

Greek Chicken Tray Bake

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This Greek Chicken Tray Bake is a healthy one-pan dinner with chicken breast, peppers, tomatoes, olives and feta. 43g protein.

• Total Time: 40 mins
• Yield: 3 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 2 tsp oregano
• 3 cloves of garlic, chopped
• 1/2 tsp salt
• 2 tsp honey
• 1 green pepper, chopped into chunks
• 1 red pepper, chopped into chunks
• 1 yellow pepper, chopped into chunks
• 200 g cherry tomatoes
• 1 red onion, chopped
• 500 g chicken breast
• 100 g black olives
• Lemon slices for garnish
• 50 g feta or haloumi, cubed

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Instructions

Preheat your oven to 180°C (or "hot enough to roast but not incinerate").

Mix olive oil, balsamic, paprika, oregano, garlic, salt, and honey. Think of it as salad dressing, but for roasting.

Chuck your peppers, tomatoes, and onions onto a tray. Drizzle over the marinade and roast for 10 minutes.

Add the chicken. Give it all a little stir—like a Mediterranean spa day for your ingredients. Roast for another 10 minutes.

Sprinkle on olives, cheese, and lemon slices. Back in the oven for the final act—another 10 minutes.

Serve. Bask in the glory of your Greek masterpiece.

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Poultry
• Method: Oven
• Cuisine: Greek

Nutrition

• Serving Size: 1
• Calories: 361
• Fat: 13g
• Carbohydrates: 18g
• Protein: 43g

Recipe Video

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