Lemon and Herb Chicken Tray Bake
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 cloves garlic, finely chopped
- 2 tablespoon mixed herbs (oregano, thyme, rosemary)
- Black pepper, to taste
- 500g skinless chicken thighs, fat trimmed
- 2 carrots, chopped
- 2 small potatoes, cut into quarters
- 2 tomatoes, cut into quarters
- 1 red onion, cut into quarters
Method:
- PREHEAT oven to 180°C and line a baking tray with baking paper.
- COMBINE olive oil, lemon juice, lemon zest, garlic, mixed herbs, and pepper in a small bowl.
- SPREAD chicken thighs out on the baking tray.
- ARRANGE chopped vegetables around the chicken.
- DRIZZLE the lemon and herb mixture over the chicken and vegetables, then use a basting brush to evenly coat.
- BAKE in oven for 30-40 minutes until chicken is cooked through and vegetables have browned.
What's Great About It:
This tray bake is quick and easy to prepare, making it the perfect mid-week dinner meal! Everything is cooked on one tray, which means minimal clean up at the end of a long day. Try substituting the vegetables for any of your favourites, or mix up the seasoning with other herbs and aromatics.
