Tuesday, July 16, 2013

Chicken Tray Bake

I hate washing a load of dishes after I cook an incredible meal. So if I can make a delicious meal and not have to worry about cleaning a sink full of dishes, I will definitely cook it. And here's the solution, a whole roasting tray filled with lemon & thyme marinated chicken and roasted baby new potatoes. This is a perfect weeknight meal to throw together and bung it in the oven then once it's come out of the oven serve it with a fresh salad. Absolutely perfect for a busy person like myself!

4 lb. whole chicken, butterflied 
1 lemon, zested and juiced
4 sprigs fresh thyme, minced
2 cloves garlic, minced
1/4 cup light olive oil, plus 1 tbsp.
1 lb. baby new potatoes
salt and pepper

Preheat oven to 410°F

In a measuring cup, whisk lemon zest and juice, thyme, garlic, 1/4 cup olive oil, salt, and pepper

Place the chicken and marinade in a resealable bag and mix the two together and marinate for 20 minutes, or up to 6 hours in the fridge 

Slice the potatoes in half then place in a roasting tray and drizzle with 1 tbsp. olive oil, salt, and pepper

Place the marinated chicken skin side up on top of the potatoes

Roast in the oven for about 1 hour-1 hour 15 minutes, until the chicken is cooked and golden brown 

Serve straight from the roasting tray along with a fresh salad