How I love a tray bake. You just need to throw all your ingredients in, drizzle with olive oil and bake away. It’s low-maintenance, high flavour food and it pleases all the family so makes for a win win meal!
You can either braise (lightly fry) your chicken quickly in a pan as my Dad likes to, before popping it- and everything else into a tray to bake, or you can add everything raw and ready from the offset, roasting the chicken and veggies in one go: leaving you with a delicious, filling dish.
Anything you fancy can make it into the tray too. I usually add a tin of chopped tomatoes for a richer sauce but had run out. If you fancy peppers, mushrooms, chickpeas, olives or chillies, simply add, this is a dish that can be adapted to suit all palettes.
My kids’ favourite has to be this garlic chicken tray bake as the garlic turn sweet when roasted, and I love to add baby vine tomatoes for ten minutes at the end which gets some veggies down them too!
Always go for chicken legs and thighs as the breasts tend to dry out quickly plus the bones exude more flavour and get juicier when cooked.
Go make it and let me know if you love it as much as we do!
- 2 small white onions
- 4 cloves of garlic
- 3 free-range (organic ideally) chicken legs and 3 chicken thighs
- 3 tablespoons of olive oil
- A splash of red wine
- A splash of water
- A few small sprigs of fresh thyme
- Sea salt and freshly ground pepper
- Baby vine tomatoes
Peel the onions and quarter. Next, peel the garlic and leave whole. Play them into a large tray place, adding the chicken pieces, and drizzle with olive oil. Add the splash of wine and water, and season with fresh thyme and salt and pepper.
Roast for approximately 60 minutes in total, checking on the pieces every 20 minutes where you will keep dishing up the sauce and covering the pieces with it. Add more water if it requires to create a jus. After 50 minutes, add the tomatoes on top and drizzle with a little more olive oil. Remove the tray when the chicken is golden and cooked through (cut through a piece to check).
Serve with rice, salad, a bed of spinach for a hearty lunch or supper.