Darren Smith

 | 1 minute to read
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Portuguese Tray-baked Chicken

Portuguese Tray-baked Chicken

Cook Duration 01:20
Food TypeNonveg
Recipe Calories 562kcal
Protein
46gm
Fat
18gm
Carbs
54gm

Ingredients

  • Recipe Ingredients list800g Chicken Thigh Fillets (skinless/boneless)
  • Recipe Ingredients list600g Truss Tomatoes
  • Recipe Ingredients list600g Red & Yellow Capsicum (~300g of each)
  • Recipe Ingredients list2 Red Onions
  • Recipe Ingredients list4 cloves Garlic
  • Recipe Ingredients list2 tbsp Olive Oil
  • Recipe Ingredients list2 tbsp Balsamic Vinegar (of Modena)
  • Recipe Ingredients list1/2 bunch of Thyme
  • Recipe Ingredients list1 tsp Smoked Paprika
  • Recipe Ingredients listSalt & Pepper to taste
  • Recipe Ingredients list500g White Rice

Direction

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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Naghmana Khan

Where’s my invite? This looks delicious. I love Portuguese spices.

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