Greek Chicken Tray Bake

by Stephanie Kay, Registered Holistic Nutritionist 

Serves 4

Paleo, Gluten-Free



  • 4 chicken breasts
  • 3 tablespoons olive oil
  • 1 lemon
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • ½ teaspoon sea salt


  • 1lb baby potatoes
  • ½ red onion, cut into wedges
  • 1 red bell pepper, cubed
  • 1 green bell pepper, cubed
  • 2.5 tablespoons olive oil
  • 1 lemon
  • 1.5 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 1.5 teaspoon sea salt


  1. Preheat oven to 350°F.
  2. Add cut red onion, cubed red bell pepper and green bell pepper to a large baking sheet, drizzle with ½ tablespoon olive oil and ½ teaspoons sea salt. Use your hands to ensure vegetables are well coated.
  3. Prepare the potatoes. Potatoes should be small in size, about the size of a cherry tomato, if they are too large you can cut them in half to help speed up cooking time.
  4. In a large bowl, combine 2 tablespoons olive oil, juice of one lemon, 1.5 teaspoons dried oregano, 2 teaspoons garlic powder, 1 teaspoon sea salt and whisk to combine. Add potatoes to the bowl and toss to coat them in the mixture. Pour potatoes onto the baking sheet with vegetables, drizzling any leftover oil onto them.
  5. In the same bowl, combine chicken marinade; olive oil, lemon juice, garlic powder, dried oregano and sea salt. Add chicken to the bowl, ensuring that it is well coated in the mixture.
  6. Push vegetables to the edges of the baking pan, and place the marinated chicken breasts in the centre.
  7. Transfer baking sheet to the oven for 30 minutes, until chicken is cooked through.
  8. Enjoy!