Tray Bake Provencal Herb Chicken Recipes

TRAY BAKE PROVENCAL HERB CHICKEN

Steps:

• Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
• Place the chicken, tomatoes, pepper and courgette onto a large, shallow roasting tray. Mix the oil, water and sachet contents in a small bowl, pour over the ingredients and toss to coat evenly.
• Ensure the chicken pieces are on top of the vegetables and cook in the oven for 30 minutes, or until the chicken is cooked through.

CHICKEN PROVENCAL TRAY BAKE

Steps:

• Preheat the oven to 400°F. Line a baking sheet with nonstick aluminum foil or parchment paper.
• Trim and discard any excess fat and skin from the chicken thighs. Rub the chicken thighs with the olive oil. Season then with salt and herbes de Provence on all sides.
• Place them on the lined baking sheet. Tuck the garlic cloves between the chicken thighs.
• Bake for 25 minutes.
• Add the cherry tomatoes. Continue baking until the chicken is crisp and cooked through, the garlic is softened and the tomatoes have burst, for about 10 to 15 more minutes.
• Transfer the chicken to a serving plate. Scrape the pan juices over the chicken. Scatter the garlic cloves and cherry tomatoes around the chicken. Roll up the slices of sausage and slices of cheese, if using into tight cylinders and tuck them in the chicken. Scatter olives over the chicken.

CHICKEN PROVENCAL TRAY BAKE

Steps:

• Preheat the oven to 220˚C, gas mark 7. Put the onion in a medium roasting tin, toss in the oil and season. Cook in the centre of the oven for 10 minutes. Meanwhile, wrap each chicken thigh in a rasher of bacon. Add to the roasting tin with the tomatoes; scatter over the thyme, season and roast for 15 minutes.
• Spoon any excess fat out of the tin and discard, then stir through the chopped tomatoes and haricot beans. Cook for 20 minutes more, until the bacon is crisp and the chicken is thoroughly cooked, the juices run clear and no pink meat remains. Stir in the vinegar, scatter over the parsley and serve with steamed greens, if liked.

LEMON & HERB CHICKEN TRAYBAKE WITH BUTTER BEANS & POTATO WEDGES

Steps:

• Cut the potatoes into large wedges, then toss well in a large bowl with 2 tbsp of the olive oil and some salt. Spread the wedges out on a baking tray.
• Fry the onion and garlic in the remaining olive oil over a low heat until soft and translucent. Add the tomatoes, butter beans, and some seasoning. Simmer for a few minutes, then pour into a baking tin or dish.
• Mix a pinch of salt with the herbs. Stuff equal amounts under the skin of each chicken thigh. Put a slice of lemon on top of each thigh, then arrange on top of the tomato and bean mixture in the baking tin.
• Bake the wedges and chicken traybake in the oven at 180C/160C fan/gas 4 for 45 mins until the chicken is cooked through. Check the potatoes after about 30 mins, shaking them around in the tray - depending on the size of the wedges, they may already be cooked through.

HERBES DE PROVENCE CHICKEN

Steps:

• Combine first six ingredients to create marinade.
• Add chicken breasts and allow to marinade for at least two hours.
• Bake uncovered at 400 degrees for 40 minutes (20-30 minutes for boneless breasts).
• Alternately, grill until cooked thoroughly using marinade to baste frequently.