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
- garlic
- thyme
- paprika
- salt & pepper
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If you have a whole chicken, joint it into 8 pieces
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Put into a large roasting tray
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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
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Add several garlic cloves, leave skin on
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Add thyme
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Drizzle with plenty of olive oil
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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.
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