Mediterranean Chicken & Olive Traybake with Orzo
A one-pan wonder bursting with bright Mediterranean flavors
This Mediterranean Chicken & Olive Traybake with Orzo is a vibrant and hearty dish perfect for weeknight dinners or weekend entertaining. Juicy bone-in chicken thighs roast atop a bed of Mediterranean vegetables—zucchini, bell pepper, red onion, and cherry tomatoes—all tossed in a zesty lemon-oregano marinade. Briny Kalamata olives add depth, while a bed of tender orzo finished with crumbled feta and fresh parsley rounds out the meal. Everything comes together in about 45 minutes, most of it hands-off in the oven.
Total Time:
Prep Time: 10 minutes
Cook Time: 35 minutes
Total: ~45 minutes
Serves: 4
Ingredients
For the Chicken & Traybake:
4 bone-in, skin-on chicken thighs
1 red onion, sliced
1 red bell pepper, chopped
1 zucchini, chopped
1 cup cherry tomatoes
⅓ cup pitted Kalamata olives
3 tbsp olive oil
1 tsp dried oregano
Juice of 1 lemon
Salt & pepper, to taste
For the Orzo:
1 cup dry orzo
½ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Lemon wedges, for serving
Instructions
Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper or lightly grease it.
Prepare the marinade: In a large bowl, mix olive oil, lemon juice, oregano, salt, and pepper.
Toss the vegetables: Add red onion, bell pepper, zucchini, cherry tomatoes, and olives to the bowl. Toss until well coated in the marinade.
Arrange on tray: Spread the vegetables evenly on the prepared baking tray. Nestle the chicken thighs on top, skin-side up. Drizzle any remaining marinade over everything.
Roast: Place the tray in the oven and bake for 35–40 minutes, or until the chicken skin is golden and crispy, and the internal temperature reaches 165°F (74°C). The vegetables should be soft and slightly charred at the edges.
Cook the orzo: While the chicken bakes, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions (about 8–10 minutes), then drain.
Finish the orzo: Toss the cooked orzo with crumbled feta and chopped parsley. Season with a little olive oil, salt, and a squeeze of lemon, if desired.
Serve: Plate the orzo, top with a roasted chicken thigh and spoon over the roasted vegetables and pan juices. Serve with extra lemon wedges.
Tips
Crispy Chicken Skin: Pat the chicken thighs dry with a paper towel before roasting for extra-crispy skin.
Even Roasting: Cut vegetables into similar-sized pieces so they cook evenly.
Don’t Overcrowd the Tray: Use a large baking sheet or two smaller ones to avoid steaming the ingredients—spread them out for better caramelization.
Marinate in Advance: For deeper flavor, marinate the chicken and veggies for 30 minutes to a few hours before roasting.
Flavor Variations
Herbs: Swap oregano with thyme, rosemary, or a mix of Italian herbs for a different profile.
Add Garlic: Toss in 4–5 whole garlic cloves (skin-on) or minced garlic to roast with the tray for extra Mediterranean depth.
Spice it Up: Add a pinch of red pepper flakes or a drizzle of harissa or chili oil for heat.
Briny Boost: Add a few spoonfuls of capers or chopped sun-dried tomatoes with the olives.
Orzo Swaps & Additions
Grain-Free Option: Substitute orzo with cauliflower rice or quinoa for a lower-carb version.
Add Veggies: Stir in spinach, arugula, or sautéed kale to the orzo while it’s still warm to gently wilt.
Creamy Option: Toss cooked orzo with a spoonful of Greek yogurt or a splash of lemony cream for a richer texture.
Cheese Options
Feta Substitute: Try goat cheese, ricotta salata, or even shaved Parmesan if feta isn’t your thing.
Baked Feta: Add a chunk of feta directly to the traybake in the last 10 minutes for a warm, melty addition.
Q&A
Q: Can I use boneless chicken thighs or breasts instead?
A: Yes! Boneless thighs or breasts can be used, but reduce baking time to about 25–30 minutes to prevent overcooking. Keep an eye on the internal temp (165°F/74°C).
Q: Can this be made ahead of time?
A: Absolutely. You can prep everything the night before (including the orzo) and reheat when ready to serve. Store components separately for best texture.
Q: Is this dish good for meal prep?
A: Yes, it stores well in the fridge for up to 4 days. Pack orzo and roasted chicken/veggies in containers and reheat in the microwave or oven.
Q: What’s a good vegetarian version?
A: Skip the chicken and add chickpeas, cubed tofu, or halloumi to the traybake. Roasting them alongside the veggies gives great flavor.
Nutrition Facts
(Estimated per Serving – 1 chicken thigh with orzo & veggies)
Calories: ~520
Protein: 32g
Fat: 28g
Saturated Fat: 8g
Carbohydrates: 35g
Fiber: 4g
Sugar: 6g
Sodium: ~780mg
Note: Nutrition may vary based on exact portion size and ingredient brands.
Conclusion
This Mediterranean Chicken & Olive Traybake with Orzo is the ultimate fuss-free meal—healthy, vibrant, and full of flavor. With just one pan and a pot, you get crispy roasted chicken, juicy vegetables, and a light, lemony orzo all in under an hour. Whether you’re feeding a family or prepping lunches for the week, it’s a wholesome Mediterranean favorite you’ll return to again and again.