Recipes
non-veg
Portuguese Tray-baked Chicken
By Darren Smith
⏳ Prep Time: 80 minute
08 Aug 2019
2019-08-08T01:03:29.000Z
5.62
Nutritional Overview
Calories
562 kcal
Protein
46 gm
Carbs
54 gm
Fats
18 gm
Ingredients
800g Chicken Thigh Fillets (skinless/boneless)
600g Truss Tomatoes
600g Red & Yellow Capsicum (~300g of each)
2 Red Onions
4 cloves Garlic
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar (of Modena)
1/2 bunch of Thyme
1 tsp Smoked Paprika
Salt & Pepper to taste
500g White Rice
Method
Step 1
Pre-heat oven to 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 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 g serving of white rice (or a green salad for a lower carb option)
Step 13
**Serves - macros are per serve**
