Mediterranean Chicken Bake (with lemony mayonnaise)

This recipe will go well with the following Gingin Products: Skinless Chicken Thighs, Skinless Chicken Breast
Mediterranean chicken bake Recipe

Mediterranean Chicken Bake

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A super fast and easy to make, delicious and nutritious tray bake meal. Mid-week meals don't get a whole lot better.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 500 g chicken thighs
  • 2 red capsicum/s (large)
  • 1 sweet potato/s (kumara)
  • 1 red onion/s
  • 2 tbsp olive oil – extra virgin
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 lemon/s – zest
  • Sea salt and freshly ground black pepper -to taste

Lemony Mayo

  • 115 g whole egg mayonnaise (½ cup)
  • 1 clove/s garlic -minced
  • ½ lemon/s – juice
  • 1 tsp honey
  • Sea salt and freshly ground black pepper -to taste


  • Pre-heat the oven to 180℃/350℉ (fan-forced).
  • Finely slice the chicken, capsicums, sweet potato and red onion. Place on a large baking tray and drizzle over the olive oil. Add the oregano, smoked paprika, lemon zest, sea salt and pepper.
  • Toss together until the chicken and vegetables are evenly coated and arrange in a single layer on the tray.
  • Place the tray into the oven and bake for 20-25 mins until browned and the chicken is cooked through.
  • Now make the lemony mayo by mixing all of the ingredients together in a small bowl


  • For a light meal, serve in a lettuce cup, tortilla or wrap with the lemony mayo and leafy greens
  • Or tossed through mixed greens (dressed with olive oil and lemon juice) for a delicious salad. I also like to add in olives and cherry tomatoes.
  • For a bulked up meal, it's lovely over rice, quinoa or cous cous
  • Leftovers are fabulous in a wrap or as a salad for lunch.

Make – ahead

  • Re-heat in a low oven until just hot.


  • Store in an airtight container in the fridge.


I hope you and your family love this recipe. Recipe and image courtesy of

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