Mediterranean Chicken Traybake




Here is a lovely Traybake full of gorgeous Mediterranean flavours. It doesn’t look like we are going on holiday anytime soon, so if we can’t go there in person, then why not go there with taste! I actually enjoy the challenge of opening my fridge and seeing what can be made. This dish is exactly that and can so easily be tailored to your fridge. Any chicken cut would work or you could even use sausages. Who cares what colour, shape or size the peppers are? Frozen or garlic from a jar is absolutely fine and work with whatever dried herbs you have. As far as I’m concerned there are no rules!


Serves 4

INGREDIENTS


8 chicken thighs

1 medium onion sliced

2-3 cloves garlic - chopped

1/2 lemon - sliced

Juice 1/2 lemon

1-2 peppers - roughly chopped

10-12 olives

1 teaspoon dried oregano

2 teaspoons honey

15 cherry tomatoes


METHOD

Preheat the oven to 210 degrees.

Add all of the ingredients except the honey and tomatoes to a large pan. Drizzle with oil and squeeze the lemon half. Season and roast for 35-40 minutes (20 minutes for breasts and sausages) Remove from the oven and add the tomatoes, drizzle with honey and place back in the oven for 10 minutes.

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