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One tray Chicken Bake with 3 Veg 🇬🇷 Greek Style

One tray Chicken Bake with 3 Veg 🇬🇷 Greek Style

    This Greek baked chicken recipe with potatoes, carrot & peas is typically cooked on the stove top after browning the chicken. I prefer to bake it in the oven because you can skip the browning of the chicken, and the dish might even taste better baked in the oven.  Either way, It's way easier, and so tasty too.

    • 7-9 chicken thighs with bone and skin 
    • 5 ripe chopped tomatoes,  or 400 g canned chopped tomatoes
    • 3-4 medium potatoes, peeled and quartered
    • 3 carrots, cut lengthwise into 4
    • 250g peas
    • 2 small red onions, chopped
    • 2 cloves garlic, crushed 
    • 1 lemon, quartered
    • 3/4 cup of  extra virgin olive oil
    • 1 bunch fresh parsley, chopped
    • 1 tsp salt
    • 1⁄4 tsp pepper
    • 2 tsp oregano dried
    • 2-3 tablespoons dill, chopped 
    • Preheat the oven to 200°C.
    • Place the, potatoes, carrots, onion and 2-3 tablespoons of extra virgin olive oil in a large baking dish. Season with salt, pepper and oregano.  Mix to ensure the vegetables are scattered evenly and coated in oil. Bake for 25 minutes.
    • Season the chicken with salt, pepper, garlic, oregano  and some olive oil 
    • Take the dish out of the oven and add the chicken, peas, tomato and lemon smothering with the remaining olive oil. Bake for at 30 mins, 
    • Remove from oven to baste the chicken and turn it if required, and cook for another 25-30 mins until the chicken is cooked.
    • Baste everything again
    • Add dill and feta and cook for another 5-10 mins.

    You could also cook a size 16 chicken that has been cut into small pieces. This is more economical. Also. you can add dill at the very end. Baste along the way with the juices.

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