Wednesday, March 24, 2010

Roasted chicken and veg tray bake

roasted chicken tray bake with vegetables
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I like tray bakes. I just like to plop ingredients into a pan and walk away, and in an hour discover a cooked feast with very little work done on my part. This tray bake was very nice, so let me share with you what I did.

I put four chicken thighs (skin on and bone in), a few whole cloves of garlic, three tomatoes cut in half, a handful each of whole red and white new potatoes, and some onions, peeled and quartered, in a roasting pan. Then I made a dressing of balsamic vinegar, Dijon mustard, salt, pepper, lemon juice and olive oil in my trusty glass measuring cup, and poured it all over the ingredients.

For good food, one must get one's hands dirty, so I mixed everything up with my hands and rubbed the dressing in everywhere so that all of the ingredients were coated.

Lastly, I tucked a couple of springs of fresh thyme in strategic places. You could also add dried herbs or some chili peppers or chili flakes for some extra pizzazz.

I baked this in a 400 oven for 45 minutes to an hour, although if you are cooking boneless meat it should be done much faster than that. The chicken was nicely browned and crispy skinned, but I upped that delicious ante by browning it up even more under the broiler. I hope you try this recipe sometime. Your house will smell fantastic and your tummy will love you :)


Marysol said...

Hi Asha, follow the link for an award ;)

Vanillastrawberryspringfields said...

U have a lovely world of deliciousness here Asha:-)

Yessi said...

I will be tray baking this week, for sure. Thanks for the handy, quick recipe!

Asha at beFOODled said...

Thanks guys! Yessi, your comment comes at an interesting time because I traybaked again last night! Let me know how it goes :)

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