Greek-Style Chicken Tray Bake with Green Beans and Tomatoes: A Convenient Midweek Meal
When you’re juggling a busy schedule, the last thing you want is to spend hours in the kitchen preparing dinner. But that doesn’t mean you have to sacrifice flavour or nutrition. The Greek-Style Chicken Tray Bake with Green Beans and Potatoes is a perfect solution: a simple, Greek-inspired dish that takes just 20 minutes to prep, can be made in advance, and lets the oven do all the heavy lifting. Bonus: the delicious saltsa (sauce) that develops in the pan is perfect for dipping fresh crusty bread! It's a popular one in our household!

Why You'll Love This Recipe
Quick and Easy Prep: With only 20 minutes of active preparation, this meal is perfect for a busy midweek evening. Toss everything onto a baking tray, let the oven work its magic, and enjoy a flavourful dinner with minimal effort.
Make It Ahead: Preparing meals in advance makes weeknight dinners so much easier. This Greek-style chicken tray bake can be prepped ahead of time and stored in the fridge for a few hours—or even overnight—before baking. All you need to do is pop it in the oven and let it roast while you unwind.
One Pan Meal: One of the best parts of this dish is how little cleanup it requires. Everything cooks together on one tray, making the post-dinner cleanup as easy as wiping down a single pan.
Perfect for Dipping: As the chicken, green beans, and tomatoes roast in the oven, they combine to create a rich, savoury sauce. This sauce, infused with olive oil, garlic, onion, and herbs, is perfect for dipping pieces of warm, crusty bread into. Trust me—you won’t want to leave a drop behind!

KOTOPOULO STO FOURNO ME FASSOULAKIA | Greek Baked Chicken with Potatoes and Green Beans in a Tomato Sauce
Mary PolitisIngredients
- 1 whole chicken cut into 6 or 8 pieces or use a combination of chicken cuts that you prefer.
- 500 g green beans top and tailed
- 5 potatoes cut into chunks
- 2 sweet potatoes cut into chunks
- 1 onion sliced
Marinade
- 4 cloves garlic minced
- 400 g tomato passata
- 3/4 cup extra virgin olive oil
- 1/2 cup chopped dill
- 1 tbsp dried oregano
- 1 tsp vegetable stock powder or paste optional
- Salt and pepper to taste
- 3/4 cup water
Instructions
- Preheat oven to 180°C fan forced.
- Arrange potatoes, sweet potatoes, and beans in a large tray, then place the chicken in. Scatter sliced onions over the top.
- Combine all marinade ingredients into a pouring jar or bowl. Whisk to combine and pour evenly over the chicken and vegetables. Lightly drizzle with more extra virgin olive oil over the top, and lightly sprinkle with extra salt and oregano.
- Cover tightly with baking paper and aluminium foil. Bake for approximately 1 1/2 hours. Uncover, use a spoon to baste the juices over all the ingredients, and continue baking until the chicken and potatoes are golden in colour (approximately 20 minutes).