Description
Mediterranean Chicken Tray Bake brings succulent herbs and zesty flavors to your dinner table with minimal kitchen effort. Colorful vegetables and juicy chicken create a wholesome meal that delivers Mediterranean comfort in one simple pan.
Ingredients
Scale
Protein:
- 8 (1 kg / 2.14 lb) large skinless and boneless chicken thighs
Vegetables:
- 1 fennel bulb, trimmed and sliced into 8 wedges
- 2 small red peppers, deseeded and sliced
- 2 medium sweet potatoes, peeled and cubed
- 4 mild peppadew peppers, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon grated fresh root ginger
Seasonings and Liquids:
- 2 tablespoons olive oil
- 1 tablespoon cornflour
- 4 tablespoons mango chutney
- 2 teaspoons Chinese five-spice powder
- 3 tablespoons soy sauce
- Juice of 1/2 lemon
Instructions
- Whisk together marinade ingredients until thoroughly combined, ensuring even distribution of flavors.
- Submerge chicken pieces completely in marinade, covering every surface. Refrigerate for minimum 30 minutes to allow deep flavor penetration.
- Prepare fennel by trimming fronds and cutting into uniform wedges. Blanch in boiling water for 3-4 minutes until slightly tender, then immediately drain and cool.
- Select a large roasting tray and create a foundational layer of prepared vegetables, arranging them in a single, even spread.
- Position marinated chicken pieces strategically atop vegetable layer, ensuring maximum exposure to heat and even cooking.
- Transfer tray to preheated oven at 200°C. Roast for approximately 25 minutes, allowing chicken to develop golden exterior and vegetables to caramelize.
- Remove tray, carefully drain accumulated cooking liquids into a separate saucepan to prevent soggy vegetables.
- Return tray to oven for additional 10 minutes, enabling chicken to achieve crisp, bronzed skin and vegetables to intensify in flavor.
- While chicken rests, transform reserved cooking juices into a rich sauce by whisking in cornflour, simmering until desired consistency is reached.
- Plate chicken and roasted vegetables, drizzling thickened sauce over top for a glossy, appetizing finish.
Notes
- Swap chicken for tofu or tempeh to create a vegetarian version that’s packed with protein and flavor.
- Use gluten-free cornflour if you have celiac disease or wheat sensitivities to keep the sauce safe for all diets.
- Slice fennel thinly for faster cooking and more even caramelization, which enhances its natural sweetness and texture.
- Pat chicken dry before marinating to help the seasoning stick better and ensure a crispy, golden-brown exterior when roasting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 239 kcal
- Sugar: 7 g
- Sodium: 430 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 85 mg