Chicken

Chicken Souvlaki Tray Bake

Name: Chicken Souvlaki Tray Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 60 ml extra-virgin olive oil, plus extra to serve; 1 tbsp freshly minced garlic; 2 tbsp fresh lemon juice; 1 tbsp red wine vinegar; 1 tbsp honey; 1 tbsp brown sugar; 2 tsp dried oregano; 1 tsp sweet paprika; 1½ tsp sea salt flakes; ½ tsp freshly cracked black pepper, plus extra to serve; 600 g brushed or sebago (russet) potatoes, sliced into thin wedges roughly 5 mm/¼ inch thick (see note 1); 1 red onion, cut into thick wedges; 200 g marinated capsicums (bell peppers), drained and sliced; 1 kg boneless, skinless chicken thighs (approx. 6) (see the FAQ section if you want to use chicken breast); 100 g feta, sliced; Fresh dill sprigs (optional); Toasted pita bread; Tzatziki, store-bought or homemade; Lemon wedges

4 servings

분량

10 minutes

활동 시간

40 minutes

총 시간

요리 시작

재료

60 ml extra-virgin olive oil, plus extra to serve

1 tbsp freshly minced garlic

2 tbsp fresh lemon juice

1 tbsp red wine vinegar

1 tbsp honey

1 tbsp brown sugar

2 tsp dried oregano

1 tsp sweet paprika

1½ tsp sea salt flakes

½ tsp freshly cracked black pepper, plus extra to serve

600 g brushed or sebago (russet) potatoes, sliced into thin wedges roughly 5 mm/¼ inch thick (see note 1)

1 red onion, cut into thick wedges

200 g marinated capsicums (bell peppers), drained and sliced

1 kg boneless, skinless chicken thighs (approx. 6) (see the FAQ section if you want to use chicken breast)

100 g feta, sliced

Fresh dill sprigs (optional)

Toasted pita bread

Tzatziki, store-bought or homemade

Lemon wedges

방향

Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).

Prepare the marinade – In a jug, combine all the marinade ingredients and set aside.

Prepare the vegetables – Place the potato, onion and capsicum in a large metal baking dish. Add 1 tablespoon of the marinade and toss to coat. Arrange in a single layer.

Marinate the chicken – Add the remaining marinade to the chicken and toss to coat well. Arrange the chicken on top of the vegetables in a single layer.

Roast – Roast for 28 minutes (in the top third of the oven) or until the chicken is cooked through and the potatoes are tender. Turn the oven to high grill (broiler) and cook for a further 2 minutes to lightly char and crisp the edges.

Finish – Scatter with feta and herbs. Drizzle with extra olive oil and finish with cracked black pepper.

Serve – Serve with toasted pita, tzatziki and lemon wedges.

노트

1. Can I use chicken breast instead of chicken thighs?

Yes, but I recommend adjusting the method slightly so everything cooks properly. Because chicken breast cooks faster than thigh, I like to give the potatoes a head start. Roast the sliced potatoes, onion and capsicum (bell pepper) – tossed with 1 tablespoon of the marinade as per the recipe – for 10–12 minutes first.

While they’re in the oven, slice 3–4 large boneless, skinless chicken breasts horizontally to create thinner steaks (about 2–3 cm/¾–1¼ inches thick) and coat them in the remaining marinade. After the vegetables have had their head start, remove the tray, place the chicken on top, then return to the oven for a further 15–18 minutes, or until the chicken is cooked through. Turn the oven grill (broiler) to high for 2 minutes to caramelise the edges of the chicken and vegetables.

영양 정보

1회 제공량

칼로리

675 kcal

지방 전체

30 g

포화 지방

8 g

불포화 지방

19 g

트랜스 지방

0.04 g

콜레스테롤

260 mg

나트륨

1412 mg

탄수화물 전체

45 g

식이섬유

6 g

총 당류

13 g

단백질

56 g