Ok, I have been making this tray bake FOREVER and always plan on writing it up for you all but haven’t gotten around to it because I make it different every time depending on whats in the fridge! However I think this is probably my favourite combination that i’m going to leave with you today – but feel free to put your own twist on it. We have this meal EVERY WEEK in some capacity because it’s SO quick and easy to make – you can even prep it all that morning and place the tray in the fridge until you’re ready to cook. So easy, so delicious, clean ingredients and simple to make – winner winner ‘chicken’ dinner!

The beauty of this recipe is you can use ANYTHING you like! Swap the paprika for Adobo seasoning or some garlic salt, thyme, cumin etc – any flavour you’d like! You can add other vegetables, olives, different cheeses etc the choice is yours!

The only ‘rules’ would be to try and chop the vegetables similar sizes so they cook at the same time, and DON’T forget the lemon as it really is the key to flavouring the pan juices!

Chicken Tray Bake

GF | DF | EF | NF | RSF

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Course 1 meal a day, 2 meals a day, 3 meals a day, Baby Led Weaning, BLW, Family Meals, Main Course

Servings 4 Person

Equipment

• Large baking tray (approx 30cm x 15cm)
• Tongs
• knife
• cutting board

Ingredients

  

1x2x3x

• 500 grams chicken breast
• 2 chorizo sausages or 4 rashers of nitrate free bacon
• 1 red onion roughy sliced
• 4 garlic cloves, peeled
• 1 lemon quartered
• 1 handful cherry tomatoes or sundried tomatoes
• 1 handful crumbled danish feta or haloumi chopped roughly, omit for DF
• sprinkle sprinkle of paprika and salt to season
• herbs of choice such as basil, rosemary, thyme, oregano (optional)

Instructions

 

• Preheat oven to 180C 
• In a large baking tray (approx 30cm x 15cm) place your chicken breast, chopped chorizo, red onion, garlic cloves, lemon quarters, tomatoes and cheese of choice randomly in the dish.
• Sprinkle the top of the chicken with the paprika and salt 
• If using bacon instead of chorizo, lay the rashers on top of all the chicken and veg
• If using woody herbs like rosemary or thyme add them in now (sprinkled roughly around) - if using basil or oregano save these for later!
• Place in the oven for about 25-30 minutes until chicken is cooked through - cut through to check as the time will depend how thick your chicken breast is.
• I like to add in the oven at the same time some chopped root vegetables such as potato/sweet potato/pumpkin/parsnip/cauliflower/broccoli etc to enjoy on the side!
• Once cooked through, sprinkle through the basil or oregano if using
• To serve, squeeze (using tongs) the cooked lemon over the top of it all, there should be loads of lovely pan juices at the bottom of the pan which make the most incredible ‘sauce’ so ensure you douse everything with it!

Notes

Age Appropriate: see notes

Serves: 2 adults, 2 children

Freeze: freezer friendly for up to 3 months, will keep in the fridge for up to 3 days.

 

A perfect meal to share with your baby from 6 months of age, but be mindful that some of these foods are quite high in sodium (chorizo/bacon/feta/haloumi) so I would offer baby some of the chicken and juices, and some of the vegetables you serve it with (eg broccoli, cauliflower, sweet potato, potato etc) and leave the cheese and chorizo/bacon until over 12 months.

Tried this recipe?Let us know how it was!