This Mediterranean Chicken Tray Bake recipe is a family favourite, because it contains a good portion of summer veggies like peppers, cherry tomatoes, courgettes and onions with a delicious herb sauce that makes it perfect for feeding a hungry household any night of the week. Between working, cleaning the house and looking after family, including elderly relatives, and looking after my own health, the idea of cooking for hours doesn’t always appeal to me, so sometimes it’s all about putting the minimal effort in and this delicious dish does the trick!!!
Ingredients (serves 4)
4 organic chicken thighs and/or drumsticks
1 large organic lemon (juiced)
6 garlic cloves, minced
23ml of organic honey
3 tsp dried basil
3 tsp dried oregano
3 tsp fresh parsley or sage (chopped)
2 tsp paprika (or cayenne pepper if you like it spicy!)
1 tsp Celtic sea salt
3 tbsp organic extra virgin olive oil
1 organic red onions, cut in wedges
6 large organic cherry tomatoes, cut into wedges
1 sweet red pepper, cut into wedges
1 sweet yellow pepper, cut into wedges
1 organic courgette, sliced
Instructions
- First make the marinade by mixing the lemon juice, honey and herbs. Place the chicken pieces in an ovenproof dish, then pour over the marinade and let sit for at least an hour (you could also leave overnight in the fridge).
- Preheat the oven 180°C, then arrange the veggies (except for the tomatoes) around the chicken pieces, making sure you toss them so that they’re coated with the marinade.
- Bake for 30-40 minutes, covering with foil if needed. Add the tomatoes and bake for another 10 minutes. If you like things crispy, you can then grill the dish for another 5-10 minutes before serving.
Enjoy!!!
Love, Gaynor x
