Portuguese Tray-baked Chicken

Portuguese Tray-baked Chicken

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Darren Smith
Darren Smith
562
Calories
Kcal
46
Protein
gm
18
Fat
gm
54
Carbs
gm
cookingtraditionicon
Other
nonveg
Nonveg
recipepreparationtime
01:20

Be aware - the smells from this cooking will have the neighbours at your door inviting themselves over for dinner!

Ingredients

  • listcheck800g Chicken Thigh Fillets (skinless/boneless)
  • listcheck600g Truss Tomatoes
  • listcheck600g Red & Yellow Capsicum (~300g of each)
  • listcheck2 Red Onions
  • listcheck4 cloves Garlic
  • listcheck2 tbsp Olive Oil
  • listcheck2 tbsp Balsamic Vinegar (of Modena)
  • listcheck1/2 bunch of Thyme
  • listcheck1 tsp Smoked Paprika
  • listcheckSalt & Pepper to taste
  • listcheck500g White Rice
  • Method

  • Step-1
    Pre-heat oven to 180 degrees 🔥
  • Step-2
    Quarter tomatoes & add to large roasting tray
  • Step-3
    Peel onions, cut into wedges, & add to tray
  • Step-4
    De-seed & roughly chop capsicum & add to tray
  • Step-5
    Arrange chicken thighs in tray with the veggies
  • Step-6
    Squash unpeeled garlic cloves with back of a knife & add to tray
  • Step-7
    Pick thyme leaves & sprinkle over the contents of the tray
  • Step-8
    Sprinkle smoked paprika over tray contents
  • Step-9
    Add oil, balsamic, & a good pinch of salt & pepper, & toss to coat
  • Step-10
    Spread out the tray contents, making sure the chicken isn’t covered by the veggies
  • Step-11
    Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray
  • Step-12
    Serve the tray bake with a 125g serving of white rice (or a green salad for a lower carb option)
  • Step-13
    **Serves 4 - macros are per serve**
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