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Chicken Traybake - Greek style

One-Pan Recipes

This simple midweek supper gives a new twist to chicken thighs and could easily be prepared ahead and refrigerated, ready to pop into the oven when you get home. Simply serve with a crispy salad and flatbread or sweet potato wedges.

COOKS:  IN 1 hour 30 minutes


8 Chicken thighs, skin on and bone in
2 tablespoons olive oil
1 red onion, peeled and roughly sliced
4 red peppers, deseeded and halved
2 tablespoons basil leaves, torn
2 cloves garlic, crushed
2 tablespoons honey   
Black pepper and rock salt
1 lemon, sliced
250g cherry tomatoes, halved
100g olives

To serve
100g feta, diced
Basil leaves, torn
150g Greek yoghurt
Mint leaves, finely chopped
1 tbsp honey
Juice of 1 lemon
1 tbsp olive oil


Place the peppers and onions in a large bowl and toss with the basil, garlic and oil.

Spread the vegetables over the base of a large baking tray or ovenproof dish.

Drizzle the honey over the vegetables and then place the chicken thighs on top. Season well.

Bake for 50mins - 1 hour (200C), until the chicken is golden brown, with a crispy skin. Add the olives, tomatoes and lemon slices and bake for a further 15 -20 minutes, until the chicken is cooked through.

Combine the dressing ingredients and warm some pitta breads.

When the chicken is ready, scatter over the diced feta and torn basil leaves. Serve with the yoghurt dressing, salad and pitta breads.