Mediterranean Chicken Traybake

This is a lovely one-pan dish, perfect for a week night!


Serves 2 Approx £1.90 per serving

Prep time 15 minutes Cooking time 50 minutes



  • 4 chicken thighs (I used skin on bone-in chicken thighs but use skinless/boneless if you prefer)
  • 1 red onion,peeled & cut into wedges
  • 1 red pepper de-seeded & cut into chunks (or a mixture of red & yellow)
  • 1 tin chopped tomatoes
  • Approx 100g black olives (either from a jar or pot)
  • 2 cloves garlic, crushed
  • 1 red chilli, deseeded
  • 2 tsp dried oregano
  • olive/veg oil
  • salt & pepper

Pre-heat the oven 200 Fan/220C/Gas 7

Place the onions & peppers into an ovenproof or roasting dish.

Drizzle over about a tbsp of oil then sprinkle over half of the dried oregano & season with salt & pepper.

Put the chicken thighs on top of the onions & peppers & rub them with a little more oil, salt & pepper.

Place at the top of the oven for 20 minutes while you make the olive paste.





Put the olives, chilli, garlic & the rest of the oregano into a food processor or chopper along with about 11/2 tbsp of oil & whizz to a paste.


Once 20 minutes is up remove the tray from the oven. Remove the chicken & set aside on a plate.

Add the tomatoes to the onions & peppers along with 2/3 of the olive paste.

Stir well then put the chicken back on top.

Spread the rest of the olive paste over the chicken & put it back into the oven for another 30 minutes.





Serve with rice or crusty bread to mop up the sauce!

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