Greek Chicken and Vegetable Traybake
Juicy oregano and lemon marinated chicken thighs roasted with bell peppers and red onions for a vibrant, flavorful meal.
10 min
Prep
35 min
Cook
4
Serves
435
Calories
Macros · per serving
30g protein
15g carbs
28g fat
Ingredients
For 4 servings
- 8 chicken thigh
- 2 tablespoon olive oil
- 1 lemon
- 2 teaspoon dried oregano
- 3 clove garlic
- 2 red onion
- 2 red bell pepper
- 1 yellow bell pepper
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a small bowl, mix the olive oil, juice of the lemon, dried oregano, minced garlic, salt, and black pepper.
- 3
Place the chicken thighs in a large bowl and pour the marinade over them, ensuring they are well coated. Set aside for 5 minutes while you prepare the vegetables.
- 4
Cut the red onions into wedges and the bell peppers into strips.
- 5
On a large baking sheet, spread out the chicken thighs and arrange the onion wedges and bell pepper strips around them.
- 6
Pour any remaining marinade over the vegetables and chicken.
- 7
Bake for 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
- 8
Serve hot, ensuring each plate gets an even portion of chicken and vegetables.
Cook it this week.
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