Description
A flavorful Mediterranean Chicken Tray Bake featuring succulent bone-in chicken thighs marinated in a zesty honey, mustard, and lemon dressing, roasted alongside seasoned potatoes, red onions, and cherry tomatoes for a wholesome and comforting one-pan meal.
Ingredients
Chicken Marinade and Seasoning
- 1 kg bone-in chicken thigh cutlets, skin on (approximately 5–6 chicken thighs)
- 2 tsp paprika
- 2 tsp dried oregano
- 1 tsp sea salt flakes
- 1 tsp freshly cracked black pepper
- 1 tsp freshly minced garlic
- 1 tbsp honey
- 1 tsp dijon mustard
- 2 tbsp fresh lemon juice (or up to 3 tbsp if needed)
- 60 ml olive oil, plus extra for drizzling
Vegetables and Stock
- 4 potatoes (or up to 6), cut into wedges
- 1 large red onion, cut into wedges
- 250 g cherry tomatoes
- 125 ml chicken stock
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) or 180°C (350°F) if fan-forced to prepare for roasting the chicken and vegetables.
- Season the Chicken: Arrange the chicken thigh cutlets on a baking tray. Generously sprinkle them with paprika, dried oregano, sea salt flakes, cracked black pepper, and freshly minced garlic to build a robust flavor base.
- Prepare the Marinade: In a small jug, combine honey, Dijon mustard, fresh lemon juice, and olive oil. This mixture will provide a tangy, sweet glaze for the chicken.
- Marinate the Chicken: Pour the marinade all over the chicken pieces and use your hands to rub it evenly, ensuring each piece is well coated with the flavorful blend.
- Add Vegetables: Scatter the potato wedges, red onion wedges, and cherry tomatoes around the chicken on the tray. Drizzle the vegetables lightly with additional olive oil and sprinkle with extra salt and pepper. Make sure the chicken pieces are skin-side up for crispy skin.
- Add Chicken Stock: Pour the chicken stock into the base of the baking dish to keep everything moist and add depth to the cooking juices.
- Bake the Tray: Place the tray in the oven and bake for 50 minutes to 1 hour until the chicken is golden brown and cooked through, and the vegetables are tender.
- Rest and Serve: Remove from the oven and let the dish stand for 10 minutes to allow the juices to redistribute before serving.
Notes
- Use bone-in chicken thighs for the best flavor and juiciness.
- Adjust the amount of lemon juice to your taste preference, starting with 2 tablespoons and adding up to 3 if desired.
- Potatoes can be substituted with sweet potatoes for a different flavor profile.
- Ensure chicken is cooked thoroughly by checking that internal temperature reaches 75°C (165°F).
- For extra crispiness, broil the chicken for the last 3-5 minutes of cooking, watching carefully to prevent burning.
