top of page

If you like Mediterranean food, you will love this chicken traybake.

My friend Mailyn Baskett is an excellent cook and shared this recipe with me because she knew it was so easy that even I could make it!

And she was right.

This Mediterranean traybake was found on Pinterest, where you can discover dozens of other variations.

The recipe calls for more ingredients that I’m used to, but a quick order to HEB’s curbside service took the hassle out of shopping.

The cleanup is even better. Everything goes into one tray (hence the word traybake), making the task of washing dishes a snap.

The Husband and I are fans of Mediterranean food and anything with feta cheese, so I added a little extra.

I served this with Caesar salad and a bottle of Pinot Noir during a recent night at home with our son Aaron.

He and The Husband were impressed. Your family will be too!

Bon appetite!


· red pepper cut into 2-inch pieces

· 1 yellow pepper cut into 2-inch pieces

· 1 red onion cut into eighths

· 2 cups cherry tomatoes

· 1/2 cup artichoke hearts

· 1 lemon

· 2 large chicken breasts, cut in half or 4 chicken thighs

· 2 cloves garlic crushed

· 1/4 cup olive oil

· 1 1/2 tbsp balsamic vinegar

· 1/2 tsp smoked paprika

· 1 tsp dried oregano

· 1/4 tsp salt

· 1/2 tsp pepper

· 2 tbsp chopped fresh basil

· 2/3 cup black olives

· 1/4 cup chopped feta


Preheat oven to 390 degrees.

In large baking sheet or roasting tray, add chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes.

In a bowl whisk garlic, olive oil, vinegar, paprika and oregano.

Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of the veggies and brush sauce.

Bake for 25 minutes.

After 25 minutes, add feta, chopped basil and olives.

Pour the remaining sauce over the tray and return to the oven to bake for another 5-10 minutes.

Check the chicken to ensure it’s no longer pink. Sprinkle with basil and serve.


bottom of page