Easy Chicken Tray Bake
This quick and easy chicken tray bake is all mixed together in one dish with a delicious Mediterranean inspired dressing.
Servings: 2
Calories: 558kcal
Ingredients
- 4 Chicken thighs
- 1 Green bell pepper diced
- 6 Cherry tomatoes halved
- 1 Red bell pepper diced
- 4 Shallots diced
- 1 Potato cut in to small chunks
- 2 tablespoon Olive oil
- 1 Lemon juice and zest only
- 4 Garlic clove crushed
- 1 pinch Sea salt and ground black pepper
- 1 tablespoon Dried oregano
- 1 tablespoon Thyme
- 40 g Feta crumbled
- Fresh basil (to serve)
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Put 4 Chicken thighs in a baking tray with 1 Green bell pepper, 6 Cherry tomatoes, 1 Red bell pepper, 4 Shallots and 1 Potato.
- Put 2 tablespoon Olive oil, juice and zest of 1 Lemon, 4 Garlic clove, 1 pinch Sea salt and ground black pepper, 1 tablespoon Dried oregano and 1 tablespoon Thyme in a bowl and mix well.
- Pour the marinade over the chicken and vegetables and mix well.
- Put into the oven for 30 minutes, or until the chicken is cooked through.
- Serve topped with Fresh basil and 40 g Feta (crumbled).
Notes
- Try to use the best quality olive oil that you and get, as you really can taste the difference.
- Add a touch of sweetness to the marinade with some balsamic vinegar.
- Feel free to use your favourite marinade or glaze for this recipe. You could do Italian or Mexican flavours and make it a different way each time.
- Make sure the potatoes are chopped in to fairly small chunks, otherwise they won't cook in time.
Nutrition
Serving: 1portion | Calories: 558kcal | Carbohydrates: 40g | Protein: 53g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 233mg | Sodium: 473mg | Potassium: 1653mg | Fiber: 10g | Sugar: 11g | Vitamin A: 2680IU | Vitamin C: 188mg | Calcium: 260mg | Iron: 9mg
See this recipe on the site by scanning this QR code:
