Greek Chicken Tray Bake



Sheet pan, or tray bake, dinners have become very popular for several reasons: preparation is usually pretty straightforward; everything cooks in one pan so clean-up is easy; and they often taste better than average. I’ve had a few clinkers but by-and-large I’ve been happy with the results. This recipe, which I found on the British website everylastbite.com, sealed the deal for me. It’s flat-out delicious; it’s healthy; it took minutes to assemble and we have leftovers for tonight. In my book that’s a win-win!

The WW Points below are given for breasts but I used thighs because that’s what I had on hand. If you don’t like artichoke hearts, use something else. I’ve seen several renditions of this recipe online with cubed yellow potatoes or zucchini. Make this your own but if you’re a WW member be sure to adjust the Points to accommodate your ingredients.


I placed my chicken pieces on top of the lemon wedges to help flavor the meat and keep it super moist. Just before serving I also squeezed the wedges onto the platter to add some citrus tang to everything. This is an utterly delightful meal that I will make again and again this summer.


2 large chicken breasts, cut in half or 4 chicken thighs 1 red bell pepper, cut into 2″ pieces 1 yellow bell pepper, cut into 2″ pieces 1 red onion, cut into eighths 1/2 cup artichoke hearts 1 lemon, cut into wedges 2 cups cherry tomatoes

2 cloves garlic, minced 1/4 cup olive oil 1 1/2 Tbsp. balsamic vinegar 1/2 tsp. smoked paprika 1 tsp. dried oregano

1/4 tsp. kosher salt 1/2 tsp. pepper 2/3 cup kalamata olives 1/4 cup feta cheese, crumbled 2 Tbsp. fresh basil, chopped


Preheat oven to 400 degrees F. On a large sheet pan, add the chopped bell peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes.


In a small bowl whisk together the garlic, olive oil, balsamic vinegar, smoked paprika and oregano. Pour 1/3 of the sauce over the veggies and sprinkle them with salt and pepper. Toss until well coated. Place the chicken pieces on top of the veggies (I placed each one on top of a lemon wedge) and brush with sauce. Bake in the oven for 25 minutes.


After 25 minutes, add the feta and olives. Pour any remaining sauce over the pan and return to the oven for another 5 to 10 minutes. Check the chicken to ensure it is no longer pink. Sprinkle with basil and serve.

Serves 4


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