Chicken & Potato Tray Bake


·      4 brown onions, peeled, quartered
·      500g White potatoes, peeled, halved (quartered if very large but big is fine as they’ll cook through due to the long cooking time)
·      8-10 Chicken thighs/drumsticks
·      6 peeled and bashed garlic cloves
·      1 heaped tsp oregano
·      3/4 tsp cumin
·      1 level tsp smoked paprika
·      1 level tsp paprika
·      1/2 tsp pul biber (optional)
·      3/4 tsp salt 
·      3/4 tsp pepper 
·      1 heaped tbsp chopped parsley
·      2 tbsp Tomato purée 
·      1 stock cube
·      1 can chopped tomatoes 
·      Olive oil 


1.    Preheat oven to 180c (fan), 200c conventional. 

2.  In a large deep metal tray place the onions, potatoes, chicken, garlic, sprinkle over the oregano, salt and pepper and parsley. 

3.   Pour the chopped tomatoes over the top, then in a measuring jug, add the spices and mix together the tomato purée and stock cube with 100ml boiling water until dissolved, then top up with another 300ml cold water. 

4.  Pour the stock into the tray, drizzle over a really good glug of olive oil, and place on bottom shelf. 

5.   After 40 mins take out the tray, turn the chicken over, and put back into the oven. 

6.  After another 40 mins, take out again, turn chicken over again, and put back in the oven for around another 25-30 mins. 

7.   Take out, allow to rest for 5 mins then serve pouring over the thick basting juices and onions. Serve with salata - and a little rice if you fancy!

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