Tray bakes are a simple toss together meal that also deliver great flavour. I like to prep this meal either in the morning or the night before. Leftovers are delish and great base for another meal. Simple, satisfying. Enjoy! Colleen
Preparation 15 20 minutes
Baking 45 minutes approx
Serves 4 -5
Ingredients
8 - 9 chicken pieces on the bone, eg drumsticks
2 onions, peeled, sliced into quarters and part cooked
1/2 sweet potato, peeled, cut into chunks, part cooked. OR thick slices of carrot
2 celery sticks thickly sliced
Options, some wedges potato , fennel slices
Marinade
2 cloves garlic crushed
2 teaspoons crushed fennel seeds
2 teaspoons dried oregano
1 teaspoon dried mint
1 1/2 teaspoons smoked paprika
1/2 teaspoon, or more, dried chilli flakes
Good pinch salt flakes
Pinch celery salt
Good amount cracked pepper to taste
1/2 cup passata, but might need more
4 tablespoons olive oil
To add in final 20 minutes
prepare this when oven preheating, then set aside:
Approx 1 1/2 sourdough bread rolls torn into generous chunks mixed with more olive oil with Handful grated parmesan cheese, pinch More dried oregano, fennel
Plus later
Cherry tomatoes, halved
Handful black pitted olives
Option: drained rinsed butter beans
More passata if needed
Some dried fennel seeds
Then before serving
Fresh chopped parsley for garnish
Squeeze lemon juice prior to serving
Method
Combine all the marinade dried herbs, spices, tomato passata, oil in a lidded container or bag .
Add the chicken pieces and smootch, squeeze until coated. Pop in fridge overnight.
Next day
Oil a large tray with inch or so sides.
Place part cooked sweet potato, onion wedges etc in base.
Nestle chicken pieces in and pour over remaining marinade juices.
When ready to bake
Preheat oven to 190 oC fanforced
Pop into middle of oven and bake approx 25 minutes, turning chicken at halfway. Add a little more passata if drying out.
Add the butter beans, olives, cherry tomatoes, fennel seeds
and the prepared parmesan herb oil tossed sourdough chunks go on top.
Bake approx 20 minutes until bread golden crunchy and chicken thoroughly cooked.
Taste and add more salt, pepper if needed.
Just prior to serving, scatter with chopped parsley and squeeze of lemon.
Serve with lots of greens or a salad.
Enjoy! Colleen