CHICKEN TRAY BAKE
This chicken tray bake is so simple. Throw it together, pop it in the oven, then enjoy some free time to do something else while it cooks. Very light on dishes too!
This meal might be simple but it’s definitely not lacking in flavour. A great midweek family dinner.
If you love chicken roasted in the oven, try this Mediterranean roast chicken, chicken and kumara bake or oven fried chicken. Yum!
CHICKEN TRAY BAKE
This chicken tray bake is so simple. Throw it together, pop it in the oven, then enjoy some free time to do something else while it cooks. Very light on dishes too!
Ingredients
CHICKEN TRAY BAKE
- 300 g orange kumara (10.6oz)
- 400 g new/baby potatoes (14oz)
- 2 carrots
- 3/4 large red onion
- 650 g boneless, skinless chicken thighs (1lb 7oz)
- 1/4 cup lemon juice (about 1 1/2 lemons) (60ml)
- 2 Tbsp olive oil
- 1 1/2 Tbsp brown sugar
- 2 tsp wholegrain mustard
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
TO SERVE
- 100 g feta cheese (3.5oz)
- 60 g watercress (2.1oz)
Instructions
PREPARE TRAY BAKE
Preheat oven to 200ºC (390ºF) fan bake. Peel kumara. Wash potatoes and carrots, if needed. Cut kumara and potatoes into 2cm (0.8in) chunks and slice carrots into thick rounds. Cut onion into chunky wedges.
Arrange chicken (top-side down), kumara, potatoes, carrots and onion in a single but snug layer on a large baking/roasting tray (needs to have at least small sides to contain the liquid). Season all over with salt and pepper.
Whisk together lemon juice, oil, sugar, mustard, oregano, thyme and smoked paprika. Pour all over the ingredients on the tray.
Roast for 20 minutes, then remove from oven and flip chicken over (you can season the top side with salt and pepper now if you like). Roast for a further 20-25 minutes, until chicken and veggies are golden brown and cooked through.
SERVE
Divide chicken and veggies between warmed serving plates. Spoon the juices from the tray over the top (including any delicious caramelised bits that might have stuck to the tray - add a dash of boiling water to help lift them off!). Crumble over the feta and finish with a handful of watercress. You can serve with any remaining wedges of lemon.
Recipe Notes
WINE MATCH: Go for a Pinot Gris.
GLUTEN-FREE OPTION: This meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: Try honey instead of brown sugar. If you can’t find watercress, baby spinach, baby kale or baby rocket would all work well.
BUDGET OPTION: You could use 10 chicken drumsticks instead of boneless, skinless chicken thighs.
STORING AND REHEATING: Store individual portions in containers in the refrigerator, separate from feta and watercress. Reheat in the microwave. Add feta and watercress just before serving.
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2 Comments
Lovely take on the roast chicken and vege dinner and quick. Had no watercress and there was no baby spinach at the supermarket (second lockdown and we are in the South, sometimes provisions take some time) so used a bit of super salad mix to give it a bit of green colour. The vege and chicken dressing that they are cooked in is delicious.
Thanks so much for your review, Chris! Glad you were able to improvise with some of the missing ingredients and it turned out well 🙂