Tomato Courgette Chicken Tray Bake Recipe

Name: Tomato Courgette Chicken Tray Bake Recipe
Yield: 4 servings
Ingredients: 4 tbsp olive oil; 700 g medium tomatoes (sliced into quarters); courgettes (medium, sliced into 2cm circles); veg/chicken stock cube (with 100ml water); 70 ml rosé; 1 tbsp tomato purée; fresh basil leaves (handful); salt; 850 g chicken (mix of thighs + drumsticks); 4 tbsp olive oil (plus extra for roasting); 1 tbsp thyme (dried); 1 tsp cumin seeds/powder; 1 tsp paprika; 1 tbsp tomato purée; pepper; garlic (whole, wrapped in tin foil with a splash of olive oil)

This is seasonal with a bit of a Provençal touch.

Yield4 servings

Ingredients

For the tray

For the chicken marinade

Directions

1
Add chicken pieces to a large bowl + mix with the rest of the marinade ingredient. Leave to infuse in the fridge for 1 - 2 hours.
2
Preheat oven to 190C + grab 2 baking trays + divide between the two; the tomatoes, courgettes, olive oil, chicken pieces with its juices, pour over stock, tomato purée, rosé + season well with salt + pepper.
3
Place into the middle of the oven for 35 minutes along with the wrapped up garlic.
4
Then remove garlic + turn to grill setting 220C + place trays higher up in the oven. Roast for another 10 minutes or until everything is golden + a little charred.
5
Squish the garlic into the sauce + serve straight away with basil leaves scattered over!

See on Instagram

Related recipes

Aubergine Chickpea Gratin

Burnt Butter Pie

Chocolate Pistachio Brown Butter Loaf

Classic Tarte Tatin