This Greek chicken & feta potato traybake is perfect for those busy autumn evenings. It’s hearty, warming and full of lovely Mediterranean flavours, but there’s very little work involved.
This is such a lovely easy one-pan dinner and a nice change from pasta. We’re big pasta fans here, so I’m always looking for easy dinners that I know everyone will eat but that mix things up a bit!
I usually throw this together as soon as we get in from school and then pop it in the oven. While it’s cooking away, everyone can get sorted, bags dumped, homework started, showers, the usual after-school chaos!
That’s what I love about dinners like this. You don’t need to be standing over the cooker. Get everything into the one pan and let the oven do the work.
The potatoes go lovely and golden and the chicken stays juicy, with all those gorgeous Greek flavours running through everything. Then I add feta and herbs at the end for that extra bit of flavour.
If your kids aren’t keen on feta or herbs, just leave them off their portions and let everyone add their own at the table. It’s an easy way to keep everyone happy.
The importance of slowing down
I always try to make enough for leftovers because it makes such a good lunch for work. There’s nothing nicer than opening the fridge and knowing you’ve already got a proper lunch sorted!
I’ve been trying to get better at actually stopping for lunch too. During the school rush it’s so easy to keep going, ticking things off the list and suddenly realise it’s the afternoon and you haven’t properly sat down.
I’m really trying to prioritise taking half an hour during the day to have a nutritious lunch, make a cup of tea and check in with my to-do list. It sounds like such a small thing, but it makes such a difference.
Otherwise, the day just gets away from you — and with the colder weather coming, I definitely want to be looking after myself and keeping those winter bugs at bay!
Why you’ll love this Greek Chicken & Feta Potatoes
- Easy: everything goes into one pan, so there’s very little prep and hardly any washing up.
- Perfect for busy evenings : get it in the oven and let it cook while you get on with the after-school madness.
- Full of flavour: chicken, crispy potatoes, feta, herbs and those lovely Greek flavours all work so well together.
- Great for leftovers: make a little extra and you’ve got lunch sorted for the next day.
- Properly comforting: warm, hearty and filling without being too heavy.
So there you have it — an easy, comforting dinner that’s perfect for those busy autumn evenings when you want something delicious without spending ages in the kitchen. If you give my Greek Chicken & Feta Potatoes a go, I’d love to know what you think. And if you make it your own, let me know what you added!
Greek Chicken & Feta Potatoes
Equipment
Ingredients
- 4 boneless skinless chicken thighs (400g)
- 700 g baby potatoes halved
- 1 red onion cut into wedges
- 1 red pepper chopped
- 200 g cherry tomatoes
- 3 tbsp olive oil
- 3 garlic cloves crushed
- Zest and juice of 1 lemon
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt & black pepper
- 100 g feta crumbled
- Fresh parsley
Instructions
- Preheat the oven to 180°C fan.
- Add the potatoes, onion, pepper and tomatoes to a roasting tin.
- Mix together the olive oil, garlic, lemon zest, half the lemon juice, oregano, thyme, salt and pepper. Pour most over the vegetables and toss well.
- Place the chicken on top and brush with the remaining dressing.
- Roast for 45–50 minutes, turning the potatoes halfway through.
- Scatter over the feta while everything is hot, then finish with the remaining lemon juice and fresh parsley.
- Delicious served with homemade tzatziki and warm flatbreads as extras.
