RecipeTin Eats’ Greek chicken and potato traybake is your new one-and-done favourite

Name: RecipeTin Eats’ Greek chicken and potato traybake is your new one-and-done favourite
Cook time: 1 h
Yield: 4
Cuisine: Greek
Ingredients: 1.2 kg bone-in, skin-on chicken thighs and drumsticks (I use 4 or 5 of each, depending on their size)

A soulful Greek-inspired marinade and a zingy spritz of lemon ensures fresh flavours in every bite.

Nagi Maehashi

November 1, 2023

RecipeTin Eats’ Greek chicken and potato tray bake.Rob Palmer STYLING: Emma Knowles

easyTime:30 mins - 1 hourServes:4

I’m a little fussy about traybakes. I find that if you toss proteins and vegetables in the same seasoning or sauce, everything on the tray tastes much the same. So when I do traybakes, I try to give each component different flavours.

In today’s Greek-inspired baked dinner, the chicken is infused with garlic and oregano overnight while the potatoes are tossed in bright lemon flavours. The green beans need nothing more than salt and pepper and are added at the end for a light roasting. Now THAT’S what I call a traybake dinner!

SOS checklist

12 ingredients or fewer (excluding oil, salt, pepper and water) ✔
Less than $20 for 4 servings ✔

Ingredients

1.2 kg bone-in, skin-on chicken thighs and drumsticks (I use 4 or 5 of each, depending on their size)

Chicken marinade

¾ cup Greek yoghurt (180g)
½ cup lemon juice (2 large or 3 small lemons)
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
6 garlic cloves, finely crushed or grated
1 ½ tbsp dried oregano
1 tsp cooking salt
½ tsp black pepper

Smushed lemon potatoes

500g baby potatoes
2 tbsp olive oil, divided
½ tsp salt, divided
zest of one lemon
1 tbsp lemon juice

Beans

300g green beans
2 tsp extra virgin olive oil
pinch of salt and pepper

Method

Step 1
Mix the chicken marinade ingredients together in a large bowl then add the chicken. Toss to coat, cover with cling wrap then refrigerate overnight. Remove chicken from the marinade, discarding excess.
Step 2
The following day, preheat the oven to 180C fan-forced (200C conventional).
Step 3
Toss the potatoes with half of the olive oil and half of the salt. Spread on a large tray and bake for 15 minutes. Add the chicken to tray and bake for 35 minutes.
Step 4
Toss the green beans with the olive oil, salt and pepper in a small bowl.
Step 5
Remove the tray from the oven, scatter on the beans then bake for a further 15 minutes.
Step 6
Remove the tray from the oven and allow the chicken to rest for 5 minutes. Meanwhile, remove the potatoes to a bowl. Gently crush them with a fork to make them burst open. Add the zest, lemon juice and remaining olive oil and salt. Toss to coat. Serve with the chicken and green beans.