This is one of those chicken dinners that can work for a midweek or a meal for guests. Minimal effort, minimal washing up and it is totally delicious. I love traybakes and this one is one of my favourites. The lemon sauce is so tasty you will want to mop up the base of the tray with some crusty baguette. No need to add any sides, this truly is an entire meal in one tray.
Serves 4
Ingredients:
- ½ cup olive oil
- 3T lemon juice (about 1 lemon)
- 2 cloves garlic, crushed
- 2t dried oregano
- 2t fresh thyme
- 1t strong Dijon mustard
- 1t salt
- 1/2t freshly ground black pepper
- 4 to 6 chicken thighs (hauts de cuisse) bone-in, skin on
- ½ butternut , peeled and cubed
- 2 medium potatoes, cubed
- 2 shallots or red onions , cut in wedges
- 1 large aubergine, cubed
- 3 lemons, sliced
- 16-20 cherry tomatoes (drizzled with a bit of olive oil)
- ½ cup Greek olives, pitted
- ½ cup crumbled feta cheese
- 2T chopped fresh parsley or cilantro
Method:
- Preheat oven to 200°C (190°C fan assisted)
- In a small bowl whisk the oil, lemon juice, garlic, oregano, thyme, mustard, salt and pepper
- Place the aubergine, butternut, potatoes, onions, lemon slices into a large bowl, add chicken
- Drizzle the marinade on top
- Toss everything together and massage into the chicken
- Spread all onto a large baking sheet
- Ensure each chicken thigh sits on top of 2 slices of lemon directly on sheet
- Bake for 30 min
- Remove from oven and add the olives and tomatoes
- Return to oven for another 10 to 15 minutes or until veggies are cooked and chicken is cooked through to 74°C (165°F)
- Sprinkle the feta and parsley or cilantro before serving
Bon Appetit!