Easy One-Pan Mediterranean Chicken Tray Bake Recipe
With olives, oregano, and fresh Mediterranean flavours, this one-pan chicken and tomato tray bake is easy, vibrant, and saves you time on washing up. Home cook, author, and pasta enthusiast Elizabeth Hewson joined The Morning Show on Tuesday to demonstrate how to make this delicious and simple dinner.
Briny Chicken, Tomato, and Potato Bake
This recipe serves four people and is perfect for a quick weeknight meal or a casual gathering. The combination of briny olives, tangy capers, and aromatic oregano creates a depth of flavour that will impress your family and friends.
Ingredients for the Tray Bake
- 500 g (1 lb 2 oz) kipfler (fingerling) or Dutch cream potatoes, peeled and chopped into roughly 2 cm (¾ inch) chunks
- 500 g (1 lb 2 oz) whole cherry tomatoes
- ½ cup (90 g) green olives in brine, pitted and halved
- ¼ cup (60 ml) olive brine (see Note)
- ¼ cup (45 g) drained capers in vinegar
- 4 garlic cloves, lightly smashed
- ¼ lemon, finely sliced
- 6 chicken thigh cutlets, bone in, skin on
- ½ cup (15 g) fresh oregano leaves
- salt flakes and freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
Note: You might question the use of olive brine as an ingredient, but trust me—it adds enormous depth and flavour quickly. Keep this in mind when buying your olives, so you do not come home with the ones in oil.
Preparation and Cooking Method
You can prep the tray bake up to 24 hours in advance, then bring it to room temperature before cooking. If you have time, take your chicken out of the fridge 30 minutes before you want to cook it. Preheat the oven to 180˚C (350˚F) fan-forced.
- In a deep-sided baking dish that will fit the chicken in one layer, add your potatoes, cherry tomatoes, olives, olive brine, capers, garlic cloves, and lemon slices. Lay your chicken thighs on top.
- In a mortar and pestle, smash your oregano leaves with a generous pinch of salt to create a chunky paste. Alternatively, you can cut the salt into the oregano on a board. Stir in the olive oil and red wine vinegar.
- Drizzle your oregano oil all over the tray and massage it into the chicken pieces. Snuggle the chicken, skin-side up, on top of everything. Season with extra salt and pepper.
- Bake for 40–50 minutes or until golden and bubbling. Give your potatoes a quick prod to ensure they are cooked through.
Serving and Storage Tips
Serve this dish in the middle of the table so everyone can help themselves. Leftovers will keep in the fridge for 3 days. Reheat in the oven at 180˚C (350˚F) fan-forced until warmed through.
This one-pan meal is not only delicious but also minimises cleanup, making it an ideal choice for busy households. Enjoy the rich Mediterranean flavours that come together effortlessly in this hearty tray bake.
