Greek Chicken Tray with Peppers, Olives and Feta
Chicken thighs roasted with oregano and lemon over peppers, tomatoes and olives, then topped with feta. Bring a loaf of bread for the juices.
- Time1 hr
- LevelEasy
- Costabout £2.35 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 595kcal
- 14.5gcarbs
- 8.2gof which sugars
- 30.3gfat
- 11gsaturates
- 65.4gprotein
- 4.7gfibre
- 2.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Mix the oil, oregano, lemon zest, lemon juice and salt in a large bowl. Add the chicken and turn to coat.
- 2
Put the peppers, onion and garlic on a large roasting tin and lay the chicken on top, skin side up. Pour over any marinade left in the bowl.
- 3
Roast for 35 minutes.
35 min - 4
Add the tomatoes and olives and stir them into the juices. Roast for 15 minutes more, until the chicken skin is golden and the juices run clear.
15 min - 5
Crumble the feta over the vegetables and return to the oven for 5 minutes to soften.
5 min - 6
Sprinkle with parsley and serve from the tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
