Greek Odyssey Chicken Traybake
10 minutes
PREP TIME
30-45 minutes
COOK TIME
4 people
SERVINGS
Greek Odyssey Chicken Traybake
Smokey Rebel
4 people
10 minutes
45 minutes
Greek
This Greek-inspired chicken traybake is a simple, flavour-packed way to bring Mediterranean cooking into your weekly routine.
Using Smokey Rebel Greek Odyssey seasoning, this dish combines lemon, garlic and herb notes to create juicy roasted chicken with crispy edges and vibrant vegetables.
Everything cooks together in one tray, allowing the chicken juices and seasoning to soak into the potatoes, peppers and onions for maximum flavour with minimal effort.
It’s a reliable go-to whether you’re cooking midweek dinners, prepping meals ahead, or serving up something easy for family and friends.
Instead of building a marinade from scratch, Greek Odyssey delivers a balanced blend of Mediterranean herbs and spices that works perfectly with olive oil and fresh lemon.
Serve straight from the tray with crumbled feta, warm flatbreads or a simple salad for a complete, no-fuss meal.
Ingredients
8 bone-in, skin-on chicken thighs
1½ tbsp Greek Odyssey seasoning
1 tbsp olive oil
600g baby potatoes, halved
1 red onion, cut into wedges
1 red pepper, sliced
Juice of 1 lemon
2 garlic cloves, smashed
100g cherry tomatoes
Fresh oregano or parsley (optional)
Directions
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Gather your ingredients
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Preheat oven to 200°C.
Add potatoes, onion, pepper and garlic to a large roasting tray.
Drizzle with olive oil and toss.
Sprinkle half the Greek Odyssey seasoning over the vegetables.
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Pat chicken dry. (Important step for crispy skin!)
Coat with remaining Greek Odyssey seasoning.
Place chicken skin-side up on top of the vegetables.
Squeeze lemon juice evenly over everything.
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Roast for 35–40 minutes.
Add cherry tomatoes for the final 10 minutes.
Cook until chicken is golden and fully cooked through.
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The chicken skin should be golden and lightly crisp. Juices should run clear and internal temperature should reach 75°C. The potatoes should be tender inside with caramelised edges. The tray juices should be lightly reduced and fragrant with lemon and herbs.
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Serve with a dollop of tzatziki and a simple Greek salad. Add crumbled feta before serving for extra richness. Leftovers work well in wraps the next day.
