Lemon Feta Chicken Tray Bake

4 servings · 15 minutes preparation · 33 minutes cooking · 5 minutes cooling, chilling or resting

Ingredients

• 650 g boneless skinless chicken thighs
• 250 g cherry tomatoes
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 3 minced garlic cloves
• 2 tsp dried oregano
• ¾ tsp salt
• ½ tsp pepper
• 100 g feta
• 2 tbsp parsley

Step-by-step instructions

1. Heat oven to 425°F (220°C). Choose a rimmed tray large enough to spread the ingredients out.
2. Mix oil, lemon juice and zest, garlic, oregano, salt, and pepper. Toss with chicken, tomatoes, and onion.
3. Arrange chicken flat with vegetables around it. Roast 25–30 minutes until the thickest chicken reaches 165°F (74°C).
4. Scatter feta over the tray and return to the oven for 3 minutes.
5. Rest 5 minutes and finish with parsley. Spoon the lemon pan juices over rice or couscous.

Kitchen notes

Check the chicken with a thermometer; thickness affects timing. For a deeper golden surface, avoid crowding the tray.

Storage & make-ahead

Refrigerate leftovers within 2 hours for up to 3 days. Reheat to 165°F (74°C) throughout and add fresh parsley after reheating.