Dijon Chicken Tray Bake
Dijon Chicken Tray Bake
This beautifully simple tray bake is full of sweet and salty flavours and chock-full of veggies. The chicken can be marinated for as little as 15 minutes or ideally overnight to really let the flavours intensify.
Servings
4
Prep time
Cook time
Recipe
Dairy-Free, Gluten-Free
Ingredients
- 1kg chicken thigh cutlets, skin on
- 2 tbsp extra-virgin olive oil
- 8 kipfler potatoes, halved
- 1 red onion, cut into thick wedges
- 8 baby carrots
- 1 lemon, cut into wedges
- 1 cup chicken broth
- Salt & pepper, to season
- 2 tbsp fresh thyme, chopped
- 1 tbsp extra-virgin olive oil
- Juice 2 lemons
- 1 tbsp Dijon mustard
- 2 tbsp honey
- 4 garlic cloves, minced
- Salt & pepper, to season
Method
- Preheat oven to 180°C fan-forced.
- Place the marinade ingredients in a large bowl and whisk to combine.
- Add the chicken and mix well, ensuring the chicken is evenly coated. Cover and place in fridge for at least 15 mins, ideally overnight.
- Add the potatoes to a large baking tray and drizzle with 1 tbsp of olive oil. Toss gently and bake for 20 mins.
- Heat 1 tbsp of olive oil in a large frying pan over medium-high heat. Cook the chicken skin-side down for 4–5 mins until golden, then cook the other side for 3 mins. Remove from the pan and reserve any marinade.
- Remove the potatoes from the oven and arrange the chicken, onion, carrots and lemon in a single layer over the potatoes. Pour the stock and leftover marinade evenly over the chicken and vegetables. Add a final drizzle of olive oil, garnish with thyme and season with salt and pepper
- Bake for another 30 mins or until chicken is cooked through and potatoes are tender. Serve immediately.
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