Tray Bake Provencal Herb Chicken Food

HERBS DE PROVENCE CHICKEN

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Roast the chicken for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

TRAY BAKE PROVENCAL HERB CHICKEN

Steps:

• Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
• Place the chicken, tomatoes, pepper and courgette onto a large, shallow roasting tray. Mix the oil, water and sachet contents in a small bowl, pour over the ingredients and toss to coat evenly.
• Ensure the chicken pieces are on top of the vegetables and cook in the oven for 30 minutes, or until the chicken is cooked through.

CHICKEN PROVENCAL TRAY BAKE

Steps:

• Preheat the oven to 400°F. Line a baking sheet with nonstick aluminum foil or parchment paper.
• Trim and discard any excess fat and skin from the chicken thighs. Rub the chicken thighs with the olive oil. Season then with salt and herbes de Provence on all sides.
• Place them on the lined baking sheet. Tuck the garlic cloves between the chicken thighs.
• Bake for 25 minutes.
• Add the cherry tomatoes. Continue baking until the chicken is crisp and cooked through, the garlic is softened and the tomatoes have burst, for about 10 to 15 more minutes.
• Transfer the chicken to a serving plate. Scrape the pan juices over the chicken. Scatter the garlic cloves and cherry tomatoes around the chicken. Roll up the slices of sausage and slices of cheese, if using into tight cylinders and tuck them in the chicken. Scatter olives over the chicken.

LEMON & HERB CHICKEN TRAYBAKE WITH BUTTER BEANS & POTATO WEDGES

Steps:

• Cut the potatoes into large wedges, then toss well in a large bowl with 2 tbsp of the olive oil and some salt. Spread the wedges out on a baking tray.
• Fry the onion and garlic in the remaining olive oil over a low heat until soft and translucent. Add the tomatoes, butter beans, and some seasoning. Simmer for a few minutes, then pour into a baking tin or dish.
• Mix a pinch of salt with the herbs. Stuff equal amounts under the skin of each chicken thigh. Put a slice of lemon on top of each thigh, then arrange on top of the tomato and bean mixture in the baking tin.
• Bake the wedges and chicken traybake in the oven at 180C/160C fan/gas 4 for 45 mins until the chicken is cooked through. Check the potatoes after about 30 mins, shaking them around in the tray - depending on the size of the wedges, they may already be cooked through.

MEDITERRANEAN CHICKEN TRAY BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the peppers and onion on a big baking tray with half the oil. Transfer to the oven and cook on the top shelf for 10 mins.
• Meanwhile, carefully make a pocket between the skin and the flesh of each chicken breast, but don't pull off the skin completely. Push equal amounts of cheese under the skin, smooth the skin back down, brush it with the rest of the oil, season, then add to the tray along with the tomatoes and olives. Return to the oven and cook for 25-30 mins more until the chicken is golden and cooked. Serve with baked potatoes, if you like.

AMATRICIANA CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer. Halve the chilli, scrape out and discard the seeds if you don't like it too hot, and remove the stalk. Put in a small food processor or mini chopper with the tomato purée, olive oil and garlic. Whizz to a paste, then spread over the chicken. Add the chicken and potatoes to the tin with a good grinding of black pepper and some salt, then mix everything together well with your hands. Add the thyme and roast for 30 mins.
• Stir in the pancetta and roast for 15 mins more, then add the tomatoes and roast for another 15 mins until the tomatoes have softened and the chicken is cooked. Serve straight from the pan and eat with a green salad and some bread, if you like, for mopping up the juices.