Lemon, Rosemary & Garlic Chicken Tray Bake

During the week, we are always in need of speedy dinners and this one is perfect for those nights.  This meal is incredibly easy to prepare and cook.  Oozing with lemon, rosemary and garlic, my Midweek Roast Chicken Tray Bake will be ready in 45 minutes and only uses one tray!

chicken, winter, autumn, tray bake, one pan dish, vegetables, garlic, rosemary, lemon, dinner

dinner

Yield: 4

Author: Ange Zahn

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Lemon, Rosemary and Garlic Chicken Tray Bake

During the week, we are always in need of speedy dinners and this one is perfect for those nights. This meal is incredibly easy to prepare and cook. Oozing with lemon, rosemary and garlic, my Midweek Roast Chicken Tray Bake will be ready in 45 minutes and only uses one tray!

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

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Ingredients

• 6 chicken thigh cutlets (with bone in)
• 1 lemon (rind and juice)
• 1 tablespoon olive oil
• 3-4 cloves garlic, crushed
• Few sprigs rosemary (roughly chopped)
• Few sprigs thyme (optional) (leaves removed from sprigs)
• Salt and pepper
• Extra rosemary/thyme sprigs if desired
• Vegetables of choice: Any variations of carrot, capsicum, onion, parsnip, broccoli, cauliflower or baby chat potatoes
• Extra rosemary and/or thyme to lay on top of the chicken pieces

Instructions

1. Preheat the oven 200ºC and grease a roasting pan.
2. Cut the vegetables into serving sized pieces and lay on the bottom of the tray.
3. In a large bowl, combine the lemon rind and juice, olive oil, garlic, rosemary, thyme, salt and pepper.
4. Using a sharp knife, cut a few slits in the chicken across the bone.
5. Roll the chicken pieces into the lemon mixture, turn over to ensure they are well coated.
6. Place the chicken on top of the vegetables and pour over the leftover marinade. Massage into the chicken pieces. Lay some extra rosemary and/or thyme on top of the chicken. Season with salt and pepper. Put the tray into the oven and cook for 30 minutes or until golden on top.
7. Remove the chicken and place on a clean plate to rest. Place the vegetables back into the oven for a further 10-15 minutes or until golden.

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