Tray Baked Chicken
Tray baked chicken is an easy peasy mid-week meal. This is one of the most used recipes in our house, especially when short on prep time, but also just because simple is often the most delicious.
I would normally buy a whole chicken for this dish and joint into 8 pieces – see here some tips on jointing a chicken. However, we weren’t many for dinner this night so here I just used a pack of chicken thighs – bone in and skin on.
Make sure you drizzle with plenty olive oil, season and scatter in lots of garlic so you have plenty of yummy dipping sauce. I also added some smoked Spanish paprika. We normally have this dish with rice but I found these cute tiny potatoes at the Indian store in Tung Chung and couldn’t resist trying them.
I also had some cherry tomatoes that needed using up so as the oven was going to be on I seasoned and drizzled them with oil and added garlic and some herbs and popped those in the oven too. They will make a nice sauce for some pasta later in the week or just use as a side with the dinner.
What’s your most cooked, easy & minimal prep meal?
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- 1 pieces chicken jointed into 8 or a 6-8 thighs, bone-in and skin-on
- potatoes optional - we sometimes serve with rice
- olive oil
- salt & pepper
If you have a whole chicken, joint it into 8 pieces
Put into a large roasting tray
Add potatoes if using. If they are very small like the ones I used no need to par boil. Otherwise if you have large potatoes cut into small cubes
Add several garlic cloves, leave skin on
Drizzle with plenty of olive oil
Bake in the oven for 25-30 minutes at 180C, or until crispy and golden brown on top. Chicken is cooked when a skewer is inserted and juices run clear.