Easy Chicken Tray Bake
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
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 tablespoons Olive oil
- 1 Lemon (juice and zest only)
- 4 Garlic clove (crushed)
- 1 pinch Fine sea salt and ground black pepper
- 1 tbsp Dried oregano
- 1 tbsp Thyme
- 40 g Feta (crumbled)
- Fresh basil ((to serve))
Method
- Preheat your oven to 190ยฐC/170ยฐC(fan)/375ยฐF/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 tbsp Olive oil, juice and zest of 1 Lemon, 4 Garlic clove, 1 pinch Sea salt and black pepper, 1 tbsp Dried oregano and 1 tbsp 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).