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Lemon, oregano and yoghurt chicken tray bake

Lemon, oregano and yoghurt chicken tray bake

Total Time
50 min
15 min
35 min
In this Greek-inspired tray bake, the trio of lemon, garlic and oregano provide a burst of flavour, while the yoghurt marinade tenderises the chicken breast to keep it moist. A simple and delicious dish that is sure to become a family favourite.


Skinless chicken breast

600 g, (4 x 150g)


1 medium

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Dried oregano

1 tsp


2 clove(s), crushed


400 g, cut into florets

Red onion

1 medium, cut into wedges

Butternut pumpkin

400 g, peeled, cut into 2cm pieces

Fresh oregano

1 tbs, leaves

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Using a small, sharp knife, make 3 shallow slashes across each piece of chicken. Finely grate rind from the lemon and set aside. Cut lemon into four thick slices. Combine yoghurt, dried oregano, garlic and half the lemon rind in a large bowl. Season with salt and pepper. Add chicken, toss to coat and set aside.
  2. Combine cauliflower, onion and pumpkin on a large, shallow-sided baking tray. Season with salt and pepper, then lightly spray with oil and toss well. Spread mixture evenly over base of dish. Bake for 15 minutes.
  3. Remove tray from oven. Turn vegetables, then make 4 hollows in mixture. Place a chicken breast in each hollow, making sure each one is sitting on the hot tray, spooning over any remaining yoghurt mixture. Place one lemon slice on top of each chicken breast. Return tray to oven and bake for 15-20 minutes or until chicken is cooked through and vegetables are lightly browned and tender.
  4. To serve, sprinkle over fresh oregano and remaining lemon rind.


You can marinate the chicken ahead of time and keep covered in the fridge until ready to cook.