Tray Bake Provencal Herb Chicken Recipes

HERBS DE PROVENCE CHICKEN

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Roast the chicken for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

TRAY BAKE PROVENCAL HERB CHICKEN

Steps:

• Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
• Place the chicken, tomatoes, pepper and courgette onto a large, shallow roasting tray. Mix the oil, water and sachet contents in a small bowl, pour over the ingredients and toss to coat evenly.
• Ensure the chicken pieces are on top of the vegetables and cook in the oven for 30 minutes, or until the chicken is cooked through.

CHICKEN PROVENCAL TRAY BAKE

Steps:

• Preheat the oven to 400°F. Line a baking sheet with nonstick aluminum foil or parchment paper.
• Trim and discard any excess fat and skin from the chicken thighs. Rub the chicken thighs with the olive oil. Season then with salt and herbes de Provence on all sides.
• Place them on the lined baking sheet. Tuck the garlic cloves between the chicken thighs.
• Bake for 25 minutes.
• Add the cherry tomatoes. Continue baking until the chicken is crisp and cooked through, the garlic is softened and the tomatoes have burst, for about 10 to 15 more minutes.
• Transfer the chicken to a serving plate. Scrape the pan juices over the chicken. Scatter the garlic cloves and cherry tomatoes around the chicken. Roll up the slices of sausage and slices of cheese, if using into tight cylinders and tuck them in the chicken. Scatter olives over the chicken.

ROASTED CHICKEN PROVENçAL

Steps:

• Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
• Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
• Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
• Serve in the pan or on a warmed platter, garnished with the thyme.

LEMON & HERB CHICKEN TRAYBAKE WITH BUTTER BEANS & POTATO WEDGES

Steps:

• Cut the potatoes into large wedges, then toss well in a large bowl with 2 tbsp of the olive oil and some salt. Spread the wedges out on a baking tray.
• Fry the onion and garlic in the remaining olive oil over a low heat until soft and translucent. Add the tomatoes, butter beans, and some seasoning. Simmer for a few minutes, then pour into a baking tin or dish.
• Mix a pinch of salt with the herbs. Stuff equal amounts under the skin of each chicken thigh. Put a slice of lemon on top of each thigh, then arrange on top of the tomato and bean mixture in the baking tin.
• Bake the wedges and chicken traybake in the oven at 180C/160C fan/gas 4 for 45 mins until the chicken is cooked through. Check the potatoes after about 30 mins, shaking them around in the tray - depending on the size of the wedges, they may already be cooked through.