Summer chicken tray bake recipe
A quick, easy, delicious chicken tray bake
When it comes to quick and easy dinners, this is a winner. First you start with locally sourced potatoes and three or four fresh vegetables (whatever is in season). I like to mix up the colors; let's be honest, we eat with our eyes. If it looks good, then you have set the bar for how good it will taste.
Let's talk about chicken. There are two types in the store – "small bird" (less than 4lb) and another type that's much, much larger. I personally look for "small bird" chicken; this may be a little harder to find in the big box stores, so you may need to ask for it by name. Trust me, your local butcher will surely have a good selection for you. Small chickens are more tender, juicy and flavorful, and they cook faster. Ask for it – you you will thank me later.
- 4 x 8oz chicken breast (or your favorite cut)
- 1.5lb new potatoes
- 1/2 stick unsalted butter
- Olive oil
- 1 lemon
- Fresh parsley
- Fresh thyme
- Sea salt and pepper to taste
- 2 or 3 fresh vegetables of your choice (carrots, squash, tomatoes, asparagus, etc)
- Wash and scrub potatoes well.
- Quarter the potatoes.
- Fill a stock pot with cold water. Add the potatoes and a large pinch of salt.
- Bring to a boil, then cook for around 10 minutes (depending on the size of your potatoes), or until they’re nearly done.
- Drain the potatoes over the sink into a colander. Steam dry for a couple of minutes, then add to a roasting tray.
- Scatter over the vegetables, dot over the butter and drizzle with a tablespoon of olive oil.
- Roughly chop the fresh parsley and thyme. Zest the lemon onto the vegetables in the tray and toss well.
- Add the chicken and season with salt and pepper.
- Squeeze the juice over the chicken and vegetables, using your fingers to catch any seeds.
- Bake in the oven at 450F for 10 to 15 minutes, or until the chicken is cooked through and the vegetables are soft.
Make this one your own by using whatever vegetables are in season.
Doug the FoodGuy