Create Mediterranean cuisine at home and impress your guests with this aromatic chicken and vegetable tray bake. You can add all ingredients to the BBQ Buddy enamel baking tray making this dish so easy to prepare.

  • Serves: 4
  • Prep Time: 20 mins
  • Cooking Time: 45 mins


  • 1/4 cup olive oil
  • 4 x chicken merrylands
  • 2 zucchini, roughly chopped
  • 2 Japanese Eggplants, roughly chopped
  • 1 red capsicum, seeds removed and roughly chopped
  • 1 yellow capsicum, seeds removed and roughly chopped
  • 1 Spanish onion, cut into 8 wedges
  • 8 chat potatoes
  • 1/2 fennel, roughly chopped
  • 8 green olives
  • 8 cherry tomatoes
  • 1/2 bunch thyme
  • 1/2 bunch oregano
  • Zest of 1 lemongrass
  • 50g feta cheese



  1. Preheat BBQ on a med – high heat, at about 220°C. Place olive oil into the bottom of the enamel roasting tray, add chicken, zucchini, eggplant, capsicum, onion, potatoes and fennel into the tray around the chicken and toss well to coat all ingredients with oil. Pull the chicken to the top of the vegetables. Add olives and tomatoes and sprinkle salt, pepper, thyme, oregano and lemon zest over to top to season the chicken and all vegetables.
  2. Transfer the tray to the BBQ and cook for 45 minutes with the BBQ hood down, until chicken is golden or until the internal temperature reaches 75°C. Use a digital prong thermometer, inserting it into the thickest part of the chicken, to get an accurate temperature reading.
  3. Serve sprinkled with feta cheese.

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