Mediterranean Chicken Tray Bake

• servings: 5 servings
• active time: 10 minutes
• total time: 55 years 7 months 20 day

Ingredients

1 kg (2 lb 3 oz) bone-in chicken thigh cutlets, skin on (approximately 5–6 chicken thighs)

2 tsp paprika

2 tsp dried oregano

1 tsp sea salt flakes

1 tsp cracked black pepper

1 tsp freshly minced garlic

1 tbsp honey

1 tsp dijon mustard

2–3 tbsp freshly squeezed lemon juice

¼ cup (60 ml) olive oil (plus extra for drizzling)

4–6 potatoes, cut into wedges

1 large red onion, cut into wedges

250 g (9 oz) cherry tomatoes

½ cup (125 ml) chicken stock

Directions

Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).

Arrange the chicken on a baking tray and sprinkle with the paprika, oregano, salt, pepper and garlic.

In a small jug, combine the honey, mustard, lemon juice and olive oil.

Pour the marinade all over the chicken and rub it in with your hands to ensure the pieces are evenly coated.

Scatter the potatoes, red onion and cherry tomatoes around the chicken. Drizzle the vegetables with extra olive oil and sprinkle with extra salt and pepper. Ensure the chicken is facing skin-side up.

Pour the chicken stock into the base of the baking dish.

Bake for 50 minutes to 1 hour until the chicken is golden and cooked through.

Stand for 10 minutes before serving.

Nutrition

• Serving Size: bowl
• Calories: 265
• Total Fat: 13.1 g
• Saturated Fat: 2.1 g
• Trans Fat: 0 g
• Cholesterol: 28.7 mg
• Sodium: 577.8 mg
• Total Carbohydrate: 29.6 g
• Dietary Fiber: 4.6 g
• Total Sugars: 8.1 g
• Protein: 9.5 g