All-in-one chicken tray bake

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Good Food

6 ratings

Recipe by Good Food

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Tested

1. Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of oil in a large flameproof roasting tin, then fry the chicken, skin side down, and the potatoes for 8 mins or until the chicken skin is crisp and golden. Turn the chicken and potatoes, then continue to cook for a further minute.
2. Add the thyme and garlic, then stir to coat everything.
3. Roast everything for 15 mins until the potatoes are soft. Remove the tray from the oven and throw in the peppers, orange segments and olives and roast for 5 mins more until the chicken and potatoes are completely cooked. To serve, bring the tray to the table and let everyone help themselves.

Making it different

Use lemons instead of oranges for a sharper flavour. Don't eat meat? Use white fish fillets instead of chicken. Simply start with the potatoes and add the fish with the peppers and tomatoes.

Per serving

520 kcalories, protein 35g, carbohydrate 44g, fat 24 g, saturated fat 4g, fibre 7g, salt 3.58 g

'This was a real pleasure to cook. The wonderful aromas that came at each stage of the cooking process was great and the balance of the dish was just superb.'

Latest comments and suggestions

• foodie

  28 November 2007

  foodie rated and commented on this recipe

  

  I used skinless chicken to reduce fat and brushed them with oil, very flavourful.

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• katieluvbunny

  15 January 2008

  katieluvbunny rated and commented on this recipe

  

  I used lemons (as suggested above)and chicken thighs instead of breasts, it was delicious! I will be making this again.

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• fabsukisue

  01 May 2008

  fabsukisue rated and commented on this recipe

  

  Tried this recipe Sunday rather than a roast it was delicious I added a little balsamic vinegar with the olive oil will be making this on a regular basis

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• Sj Selvage

  08 May 2008

  Sj Selvage commented on this recipe

  i used skinless chicken and green peppers instead. i add zucchini and peeled the oranges before i add it. it was a hit. i will definitely cook it again!!!

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• bryndis

  20 May 2008

  bryndis rated and commented on this recipe

  

  I roasted the peppers instead of buying them ready since the jared ones are very expensive here where I live and hard to get. Simple, fast, healthy and delicous meal - and the children liked it! I will make it again and again...

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• PoshPaws

  25 June 2008

  PoshPaws commented on this recipe

  I loved this - however, the boys in the family hated it. To take account of their liking for spicy food, I included Cajun spices when I fried the chicken. They liked that a lot! To help pad it out a little (and reduce the potatoes) I used mushrooms, which they also liked a lot. However, my hubby hated the potatoes and the both of them hated the orange. ~shrug~ I loved it and served it with a little green salad dressed in a little Balsamic vinegar. YUM!

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• LauraB

  15 August 2008

  LauraB rated this recipe

  

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• Green Tea

  27 August 2008

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Ingredients

• 2 tbsp olive oil
• 4 chicken breasts, skin on
• 750g new potatoes , sliced
• large pinch dried thyme or fresh if you have it
• 4 garlic cloves , peeled, but left whole
• 450g jar mixed roasted peppers , cut into bite-size pieces
• 2 oranges , each cut into eight segments
• 200g jar pitted black olives in brine, drained

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 2 tbsp olive oil
• 4 chicken breasts, skin on
• 750g new potatoes , sliced
• large pinch dried thyme or fresh if you have it
• 4 garlic cloves , peeled, but left whole
• 450g jar mixed roasted peppers , cut into bite-size pieces
• 2 oranges , each cut into eight segments
• 200g jar pitted black olives in brine, drained

Per serving

520 kcalories, protein 35g, carbohydrate 44g, fat 24 g, saturated fat 4g, fibre 7g, salt 3.58 g

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