Dinner
Mediterranean Chicken Tray Bake
This easy one-pan dinner combines seasoned chicken, roasted potatoes, colourful vegetables and creamy feta. It requires minimal preparation and is perfect for a satisfying weeknight meal.
Prep
10 min
Cook
35 min
Total
45 min
Serves
1 serving
Approx. per serving
490
kcal
45.5g
protein
32.8g
carbs
20.2g
fat
Nutrition information is an estimate and may vary depending on the ingredients and products used.
Last reviewed: 1 July 2026
Ingredients
- 150 g chicken breast, cut into bite-sized pieces
- 180 g Spud Lite potatoes, halved
- ½ small zucchini, cut into chunks
- ½ red capsicum, cut into chunks
- ¼ small red onion, cut into wedges
- ½ cup cherry tomatoes
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
- 30 g reduced-fat feta, crumbled
- 1 tablespoon lemon juice
- Fresh parsley, to serve (optional)
Method
- 1
Preheat the oven to 220°C conventional or 200°C fan-forced. Line a baking tray with baking paper.
- 2
Add the potatoes to the tray with 1 teaspoon of olive oil, half the oregano, half the garlic powder, salt and pepper.
- 3
Toss until evenly coated, then bake for 15 minutes.
- 4
Meanwhile, place the chicken, zucchini, capsicum, red onion and cherry tomatoes in a bowl.
- 5
Add the remaining olive oil, oregano and garlic powder, along with the smoked paprika, onion powder, salt and pepper.
- 6
Toss until the chicken and vegetables are evenly coated.
- 7
Remove the tray from the oven and add the chicken and vegetable mixture.
- 8
Arrange everything in a single layer.
- 9
Return the tray to the oven and bake for another 18–22 minutes, stirring halfway, until the chicken is cooked through and the potatoes are golden.
- 10
Drizzle over the lemon juice and sprinkle with feta.
- 11
Return the tray to the oven for another 2–3 minutes, or until the feta has softened slightly.
- 12
Top with fresh parsley, if using, and serve.
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