Julie Goodwin’s Greek chicken tray bake is an easy and flavour-packed family dinner. With Greek-inspired flavours and simple ingredients, you’ll make this on repeat.
Chicken thigh fillets can also be used instead of chicken thigh cutlets (and drumsticks), but reduce the cooking time by 15-20 minutes.
Ingredients
Method
Preheat the oven to 200°C (180°C fan-forced).
Spread the potatoes over the base of a medium heavy-based baking dish; pour stock over potatoes. Arrange chicken over potatoes; drizzle chicken with oil, then sprinkle with oregano and rind, and season with salt and freshly ground black pepper. Nestle the onions around the chicken and bake for 20 minutes.
Remove the dish from the oven. Drizzle with the lemon juice and add garlic; return to the oven and roast for a further 15 minutes. Add tomatoes and olives. Roast for a further 5-10 minutes or until the Greek chicken is cooked through and the potatoes and garlic are tender and browned. If potatoes need more browning, transfer the chicken to a dish; cover to keep warm. Then, return potato to the oven for about 10 minutes or until browned.
Crumble fetta over the Greek chicken. Serve with a green salad. Diners can squeeze the garlic out of its skin to serve with the chicken.
Julie Goodwin’s Greek-style chicken recipe ran in The Australian Women’s Weekly in 2014 and was published online in 2025.
