RecipeTin Eats’ Greek chicken and potato traybake is your new one-and-done favourite (2024)

• 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

  See Also

  Pork Tenderloin Dinner (4 recipes)

• pinch of salt and pepper

1. 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.

2. Step 2

   The following day, preheat the oven to 180C fan-forced (200C conventional).

3. 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.

4. Step 4

   Toss the green beans with the olive oil, salt and pepper in a small bowl.

5. Step 5

   Remove the tray from the oven, scatter on the beans then bake for a further 15 minutes.

6. 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.