Mediterranean Chicken Traybake
A delicious, fuss-free Mediterranean-inspired dinner, packed with juicy chicken, colourful roasted vegetables and a herby basil marinade. Perfect for an easy midweek meal.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
300 g chicken thighs (skinless and boneless)
200 g potatoes (cut into small chunks)
200 g cherry tomatoes
1 courgette (sliced)
1 red pepper (sliced )
1 carrot (sliced )
1 red onion (cut into wedges)
For the marinade:
2 garlic cloves (finely chopped )
100 g basil pesto
½ lemon (juiced)
1 tbsp dried oregano
salt & pepper (to taste)
For serving:
4 tbsp Greek yoghurt
Recipe:
Prepare the ingredients: Preheat the oven to 180C/160C fan/gas mark 4. Cut the chicken thighs into bite-sized pieces.
Make the marinade: Add the basil pesto, juice of half the lemon, chopped garlic, 3 tbsp water, oregano, salt and pepper to a small jar. Shake well until combined.
Assemble the traybake: Add the chicken, potatoes and all the vegetables to a large baking dish. Pour over the pesto marinade.
Coat everything: Use clean hands or a large spoon to mix together, making sure the chicken and vegetables are evenly coated in the marinade.
Roast: Place in the oven and roast for approximately 35 minutes, or until the potatoes are tender, the vegetables are roasted and the chicken is thoroughly cooked.
Serve: Divide between two plates and serve with a dollop of Greek yoghurt. Finish with a squeeze of fresh lemon juice and enjoy!
How to store
Store in an airtight container, in the fridge for up to 3 days, and in the freezer for up to 2 months. Reheat in the oven or microwave until piping hot throughout. Add a splash of water if needed to prevent drying out. Store the Greek yoghurt separately in the fridge and add fresh when serving. Add a fresh squeeze of lemon after reheating to bring back that lovely Mediterranean flavour.
