Dinner

Greek Lemon Chicken and Potato Tray Bake

Name: Greek Lemon Chicken and Potato Tray Bake
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 700 g Chicken thigh, skinless and boneless; 800 g Potato; 2 tbsp (22 g) Olive oil; Of two lemons Lemon juice; 4 cloves, about 12 g Garlic; A tablespoon Dried oregano; 200 ml Chicken stock; 250 g Cherry tomatoes; 40 g Olives, pitted; 80 g Feta; To taste Salt

Thighs roasted over lemon and oregano potatoes with cherry tomatoes, olives and feta crumbled on at the end. 43 g of protein for 495 kcal a serving.

Calories: 495kcal
Protein: 43g
Fat: 19g
Carbs: 37g

Per serving, makes 4. 20 minutes of work, then fifty minutes in the oven. Published 8 September 2026.

Allergens

Milk
Celery

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chicken thigh, skinless and boneless700 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Potato800 g
Cut into wedges no thicker than your thumb or they will not be done when the chicken is. Raw, peeled weight.
Olive oil2 tbsp (22 g)
Lemon juiceOf two lemons
Garlic4 cloves, about 12 g
Dried oreganoA tablespoon
Chicken stock200 ml
Made up from a cube or a pot.
Cherry tomatoes250 g
Olives, pitted40 g
Feta80 g
SaltTo taste

Method

Heat the oven to 200°C. Toss the potato wedges in a large roasting tin with the oil, lemon juice, crushed garlic, oregano and salt, and pour the stock around them.
Season the thighs and lay them over the potatoes. Roast for thirty minutes.
Add the tomatoes and olives, turn the potatoes that are exposed, and roast for another twenty minutes until the potatoes are soft and the chicken edges have browned.
Crumble the feta over the hot tray and leave it five minutes before serving.

Worth knowing

Makes four. The stock keeps the potatoes from drying out in the first half hour and turns into a lemony sauce by the end.
Feta is 270 kcal per 100 g. Twenty grams a serving, crumbled on at the end rather than baked, tastes of far more because it stays sharp.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.