MEDITERRANEAN CHICKEN TRAY BAKE
Recipe
A comforting one-dish tray bake that’s big on flavour with little preparation. Let the oven do the work and you’ll be rewarded with moist tender chicken and vegetables. Serve with rice or crusty bread to sop up the delicious cooking juices
Serves 4
Pre-heat the oven to 185°C (165°C fan-forced). Have ready a roasting tray about 25cm x 20cm.
Add all the vegetables and thyme to the roasting tray. Drizzle ¼ cup of olive oil and a tablespoon of balsamic over the top, and sprinkle with salt and a good grinding of pepper, then gently toss to coat well and spread vegetable out evenly to cover the base. Brush the chicken chops all over with more olive oil and place on top of the vegetables, skin-side up. Drizzle over the remaining balsamic vinegar and pour in the wine.
Place the tray in the oven and bake for 30 minutes, then remove and baste the chicken with the cooking juices. Return the tray to the oven and bake a further 30-35 minutes, or until the chicken is cooked through.
Remove from the oven and transfer to the table to serve.
Ingredients
2 large tomatoes, each cut into 6 wedges
2 medium zucchini, cut into 3-4cm pieces
2 red capsicums, core and seeds removed, each cut into 8 strips
1 red onion, cut into 6 wedges
10-12 sprigs of thyme, plus extra for garnish
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar (or red wine vinegar)
1 ½ teaspoons sea salt flakes
black pepper
4 chicken chops with skin on (thigh with bone-in), about 260g each
½ cup white wine
