Lunch & Dinner, One Pan Meals, Recipes

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

Servings

servings

Prep time

minutes

Ingredients

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

Directions

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.

Gluten Free, Paleo

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Mediterranean Chicken Thigh Tray Bake

Mediterranean Chicken Thigh Tray Bake

Ingredients

Directions

More recipes you might like

Spring Asparagus Salad

Loaded Guacamole

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Mediterranean Chicken Thigh Tray Bake

Mediterranean Chicken Thigh Tray Bake

Ingredients

Directions

More recipes you might like

Spring Asparagus Salad

Loaded Guacamole

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