Mediterranean Chicken & Couscous Traybake

A simple all-in-one traybake that’s full of Mediterranean flavour and great for a mid-week meal (it saves on the washing up too!).


Preheat the oven to 200C/fan 180C/gas 6.

Place the onion, pepper, courgette, garlic and lemon wedges in a roasting tin and drizzle with a little oil. Toss to coat and season with salt and pepper. Sit the chicken thighs on top of the veg and drizzle the skins with another tbsp of oil and season.

Roast for 35 minutes. Remove from the oven and turn the heat up to 220C/fan 200C/gas 7.  Remove the chicken from the tray and add the tomatoes, wine and olives. Empty in the contents of the packets of couscous and stir well. Return the chicken thighs to the tray and cook for a final 10 minutes until the chicken is crisp and golden and cooked through. Sprinkle over the oregano, drizzle with a little more olive oil and serve.



  • 2 tbsp olive oil
  • 1 red onion, peeled and cut into wedges
  • 1 pepper, deseeded and cut into chunks
  • 1 small courgette, cut into chunks
  • 1 bulb garlic, cloves separated
  • 1 lemon, cut into wedges
  • sea salt and freshly ground black pepper
  • 8 chicken thighs, skin-on, bone-in
  • 2 tomatoes, diced
  • a small glass of white wine
  • 150g mixed olives with feta
  • a handful of fresh oregano leaves
  • 2 x packets of Ainsley Harriott Roasted Vegetable Couscous