Mediterranean Chicken & Olive Traybake with Orzo

Mediterranean Chicken & Olive Traybake with Orzo

Table of Contents

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.

See also  VEGAN POTATO PATTIES WITH HERBS RECIPE

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.

See also  Mediterranean-Style Korean Crispy Chicken Strips with Sticky Gochujang Glaze

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

See also  Beef Cheddar Broccoli Bake

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.