Mediterranean Chicken Thigh Tray Bake

Another one tray bake super easy and healthy meal idea! Crispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta. Paleo and Gluten Friendly. Swap feta for a dairy free option.

Mediterranean Chicken Thigh Tray Bake



Prep time




  • 1 eggplant cut into 2cm chunks

  • 1 zucchini cut into 2cm chunks

  • 1 red onion thinly sliced

  • 2 red yellow or orange capsicums, thinly sliced

  • 1 punnet of grape or cherry tomatoes, halved

  • 2 Tbsp olive oil

  • 4 chicken thighs

  • 1 Tbsp fresh thyme

  • ¼ cup kalamata olives

  • ¼ cup crumbled feta


  • Heat your oven to 180 degrees Celsius
  • Combine the eggplant, zucchini, onion, pepper, and tomatoes on a sheet pan. Drizzle with olive oil, stir to coat.
  • Arrange the chicken thighs skin-side up on top of the vegetables. Season generously with salt and pepper. Scatter the thyme over everything.
  • Roast on the top rack of your oven for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the skin is crisp.
  • Remove from the oven and sprinkle the olives and crumbled feta on top. Bake in oven for 3-4 minutes until feta is slightly melted. Season to taste.

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