Juicy, tender chicken, baked in the oven with plenty of vegetables, fresh herbs and lemon. Very easy, hardly any washing-up and packed with flavour.
Chicken traybake – you could almost call it a “one pot” dish – is a lovely weeknight meal; it looks after itself most of the time and needs very little preparation. The vegetables can be varied to suit your taste and the season – try it with sweet potato, pumpkin, peppers, aubergine, asparagus or similar. It is a great way to clear out the vegetable drawer.
You can use a whole chicken that you joint yourself, or buy chicken legs/thighs or whichever cut you prefer.
Chicken traybake can be seasoned with all manner of herbs; I used plenty of fresh thyme, tarragon and chervil. Parsley, oregano, basil and other herbs would be delicious too, so use the ones you like best.
You can also add large pieces of feta to the dish before it goes in the oven, or scatter crumbled feta over after baking; it tastes wonderful.
Serve it as it is, or with a good hearty salad or a piece of freshly baked baguette.
Chicken traybake with vegetables and herbs – Saturday chicken
Ingredients
- 1 whole chicken, jointed, or chicken legs/thighs
- 600 g small potatoes
- 200 g tomatoes
- 3 large carrots
- 1 courgette
- 4 small red onions
- 3 cloves garlic
- 1 lemon, juice of
- 3 tbsp olive oil
- 1 handful fresh herbs, I used thyme, chervil and tarragon
- Salt and pepper
Method
- Clean all the vegetables. Peel the carrots, scrub the potatoes, halve the courgette lengthways and scoop out the seeds.
- Cut the carrots into thick slices, halve the potatoes so the pieces are not too large, and cut the courgette into slices.
- Halve the onions and remove the skins – if the pieces are too large for your liking, cut them into quarters. Peel the garlic and slice it thinly.
- Tip all the vegetables, except the tomatoes, into an ovenproof dish and toss them with the oil, the juice of 1/2 lemon and the herbs. Season with salt and pepper.
- Nestle the cleaned, jointed chicken pieces in among the vegetables, squeeze the remaining half lemon over the pieces and season the chicken generously with salt and pepper too.
- Lay the tomatoes on top, ideally still on the vine – it gives a lovely rustic look. Be aware that the tomatoes will burst after 45 minutes in the oven. If you want the tomatoes to stay whole, add them only after about 20-25 minutes, so they get little more than 20 minutes in the oven.
- Place the dish in the middle of an oven preheated to 200°C, conventional oven (top and bottom heat), and bake for about 45 minutes.
- Serve the dish topped with fresh herbs and, if you like, the finely grated zest of a lemon.*You can also add large chunks of feta to the dish, either before baking or crumbled over after baking – it goes really well with it.
Nutrition
Premium
Lækker opskrift. Men husk ikke at skær kyllingen i for små stykker. Det blev til små skosåler hos mig
Hej Annette
Tusind tak for din dejlige feedback, det gør mig så glad at høre 🙂
Nej det skal ma absolut ikke, jeg paterer kyllingen i de “klassiske stykker” – eller bruger pakker med over/underlår 🙂
Warm wishes, Dianna
Warm wishes, Dianna
Overraskende lækker hverdagskylling! Tak for god opskrift
Hej Louise
Hvor er det dejligt du skriver det – tusind tak 🙂
Warm wishes, Dianna
Nu har jeg fundet ud af at det er 200 grader alm ovn
Hej Birgitte
Godt du fandt ud af det – håber det smagte jer:)
Warm wishes, Dianna
I kampens hede kan jeg ikke se hvor mange grader ovnen skal stå på?
Jo der er betemt kokke der masserer en kylling.
Hej Lis
Jeg tænker helt klart du har ret 😉
Warm wishes, Dianna
Gid I ville lade være med at skrive “massere”, når I mener “masser”. Der er for pokker ingen, der masserer en kylling.
Hej Aase
Sådan nogle tastefejl vil desværre altid snige sig ind hist og her, – men jeg får slettet det sidste e 🙂
Rigtig god søndag til dig:)
Dbh Dianna