Serves 4
55 min
Mediterranean Chicken Tray Bake
Recipe GLPR22575608db8805
A vibrant one-pan dinner featuring herb-stuffed chicken breasts roasted alongside colorful peppers, onions, cherry tomatoes, and briny olives. The garlic and herb cheese melts under the chicken skin, keeping the meat tender and flavorful while the vegetables caramelize in the pan.
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Ingredients
2 Red peppers, deseeded and cut into chunks
1 Red onion, cut into wedges
2 tsp Olive oil
4 Skin-on chicken breasts
75 g Garlic and herb soft cheese
200 g Cherry tomatoes
¼ cup Black olives
Directions
Preheat the oven to 200°C (180°C fan). In a large baking tray, toss the red pepper chunks and red onion wedges with 1 teaspoon of the olive oil and a pinch of salt and pepper. Arrange them in a single layer on the tray and place on the top oven shelf. Roast for 10 minutes until they begin to soften.
While the vegetables roast, carefully lift the skin away from each chicken breast without tearing or removing it completely. Divide the garlic and herb cheese into four equal portions and gently push one portion under the skin of each breast, spreading it evenly across the flesh. Smooth the skin back down over the cheese and brush the top of each breast lightly with the remaining teaspoon of olive oil. Season with salt and pepper to taste.
Remove the tray from the oven and arrange the prepared chicken breasts skin-side up among the roasted vegetables. Scatter the cherry tomatoes and black olives around the chicken and vegetables.
Return the tray to the oven and continue roasting for 25 to 30 minutes, until the chicken skin is golden and the internal temperature of the thickest part of the chicken reaches 165°F. The vegetables should be tender and lightly caramelized. Serve hot, optionally with baked potatoes on the side.
