A simple traybake recipe for perfectly cooked chicken has been shared online – and it’s a great option for a busy weeknight dinner
Chicken can be cooked in numerous ways, but this effortless recipe stands out as one of the finest for guaranteeing succulent, moist outcomes.
This technique was initially featured on the lifestyle blog Simple Home Edit, with writer Nicole explaining: “This Mediterranean Chicken Tray Bake covers all the bases.
“It’s nearly hands-free (yes please! ) and you’ve got perfectly cooked chicken plus juicy, roasted tomatoes and potatoes soaking up all the hefty flavours of garlic, lemon and chicken stock, making this a delicious, filling dinner option for any night of the week.”
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The poultry can be marinated up to 48 hours before cooking, and it only takes one hour and 15 minutes to prepare. When following the instructions, this recipe yields five servings, reports the Express.
Mediterranean chicken traybake recipe
Ingredients
- 1kg bone-in chicken thigh cutlets, skin on (approximately five to six chicken thighs)
- Two tsp paprika
- Two tsp dried oregano
- One tsp sea salt flakes
- One tsp freshly cracked black pepper
- One tsp freshly minced garlic
- One tbsp honey
- One tsp dijon mustard
- Two to three tbsp freshly squeezed lemon juice
- A quarter cup (60 ml) olive oil (plus extra for drizzling)
- Four to six potatoes, cut into wedges
- One large red onion, cut into wedges
- 250g cherry tomatoes
- Half a cup (125 ml) chicken stock
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Method
- Heat the oven to 200C (or 180C for fan ovens).
- Position the chicken onto a baking tray and season liberally with paprika, dried oregano, salt, black pepper, and minced garlic. In a separate jug or bowl, whisk together the honey, wholegrain mustard, freshly squeezed lemon juice, and olive oil until well combined.
- Pour this concoction over the chicken, ensuring each piece is thoroughly coated with the marinade.
- Arrange the baby potatoes, red onion wedges, and whole cherry tomatoes around the chicken in the tray. Drizzle the vegetables with a bit more olive oil and season them lightly with extra salt and pepper.
- Ensure all chicken pieces are positioned with the skin side facing upwards.
- Carefully pour the chicken stock into the base of the tray, being careful not to wash off the seasoning from the ingredients. Pop it in the oven and roast for 50 to 60 minutes, or until the chicken is deeply golden on the outside and fully cooked inside.
- Allow the dish to rest for 10 minutes before serving.