Chicken can be prepared in many ways, but this hassle-free recipe is one of the best for ensuring juicy, tender results. This method was originally shared on the lifestyle blog Simple Home Edit, with the author, Nicole, stating: “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.”
The chicken 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.
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
Method
Preheat the oven to 200C (or 180C for fan ovens).
Place the chicken onto a roasting tray and season generously with paprika, dried oregano, salt, black pepper, and minced garlic.
In a separate small jug or bowl, whisk together the honey, wholegrain mustard, freshly squeezed lemon juice, and olive oil until well blended. Pour this mixture over the chicken and use your hands to thoroughly coat each piece, making sure the marinade is well massaged into the meat.
Arrange the baby potatoes, wedges of red onion, and whole cherry tomatoes around the chicken in the tray. Drizzle the vegetables with a little more olive oil and season them lightly with additional salt and pepper. Make sure all chicken pieces are positioned with the skin side facing upwards.
Carefully pour the chicken stock into the base of the tray, taking care not to wash off the seasoning from the ingredients. Place in the oven and roast for 50 to 60 minutes, or until the chicken is deeply golden on the outside and completely cooked inside.
Let the dish rest for 10 minutes before serving.
