Mediterranean Chicken & Potato Tray Bake

There’s something about a sheet pan dinner that just makes life easier, and this Mediterranean Chicken & Potato Tray Bake really delivers. It’s quick, low-effort, and built around ingredients you can keep on hand or swap in based on what needs to be used up—perfect for those fridge clean-out nights when you still want something satisfying and tasty.

Everything roasts together—chicken, potatoes, shallot, peppers, olives—so you get those golden edges and melded flavours without much work. It all gets layered over a simple garlic yogurt that adds a creamy, slightly tangy contrast and makes the whole thing feel perfectly balanced.

It’s simple, flexible, and the kind of recipe you’ll end up making on repeat.

Why You’ll Love this Recipe:

• Fridge clean-out friendly: This is the perfect “use what you have” meal. Swap in any extra veggies, herbs, or spices.
• One pan, minimal effort: Everything cooks together on a single tray for easy prep and even easier cleanup.
• Mediterranean-inspired: Olives, roasted red peppers, herbs, and garlic bring a ton of flavour with very little work.
• Crispy/creamy combo: Golden roasted potatoes and juicy chicken paired with that cool, garlicky yogurt is heavenly.
• Weeknight-ready: Quick prep, simple ingredients, and on the table in about 30 minutes.

Prep for Mediterranean Chicken & Potato Tray Bake:

• If you’re starting with frozen chicken, move it to the fridge the night before to thaw.
• Cut the chicken into 1-2″ chunks.
• Chop the baby potatoes into quarters (they have to be small to cook through evenly with the chicken).
• Thinly slice the shallot.
• Drain/chop the roasted red peppers and drain the olives.
• Assemble the spice/seasoning mixture into a small bowl so that it’s ready to go.
• Rinse and chop the fresh herbs for garnishing.

How to Make the Mediterranean Chicken & Potato Tray Bake:

Step One:

Preheat the oven to 425°F.

Step Two:

Add the chopped potatoes, cubed chicken breast, roasted red peppers, olives, and sliced shallot to a large baking tray or sheet pan. 

Step Three:

Drizzle with olive oil, add the seasonings, and toss well to coat. Spread everything out into an even layer, making sure there’s no overlapping so it cooks evenly.

Step Four:

Drizzle with olive oil, add the seasonings, and toss well to coat. Spread everything out into an even layer, making sure there’s no overlapping so it cooks evenly.

Step Five:

Meanwhile, whisk together the Greek yogurt, grated garlic, salt, pepper, and olive oil until smooth and creamy.

Step Six:

To serve, spread a scoop of the garlic yogurt onto individual plates or a large serving platter, then add the tray bake mixture over top. 

Step Seven:

Garnish with fresh herbs, a squeeze of lemon juice (optional), and another drizzle of olive oil!

Substitutions for Mediterranean Chicken & Potato Tray Bake:

Chicken breasts: I used boneless, skinless chicken breasts here, but cubed boneless chicken thighs would be perfect too.

Baby potatoes: Any type of potato will work, just be sure to chop them small enough to keep the cook time even with the chicken.

Olives: Can be swapped for something else briny like marinated artichoke hearts, capers, or pepperoncini.

Roasted red peppers: Feel free to swap in fresh bell pepper here or try jarred sun-dried tomatoes for something a bit more savoury.

Shallot: A small thinly-sliced red or yellow onion can be used instead.

Greek yogurt: You can use labneh for a thicker, richer option, non-fat yogurt for a lighter take, or sour cream for a slightly tangier finish.

How to Store Mediterranean Chicken & Potato Tray Bake:

• Fridge: Store the tray bake ingredients in an airtight container in the fridge for 3-4 days. If you have yogurt sauce left, save it in a separate container.
• Freeze: You can also pop this in the freezer. Store the tray bake ingredients separately from any leftover yogurt sauce and freeze for up to 3 months. Thaw in the fridge before reheating.
• Reheat: Add everything to a sheet pan, drizzle with some olive oil, and heat at 350°F until warmed through. You can stir the thawed yogurt sauce back together until creamy, or it’s easy enough to whip up a fresh batch.

This is such a great recipe for a fridge clean-out moment to take advantage of any protein and produce you have around. Tag me on social if you try it out, @britacooks! xx