Balsamic Chicken Traybake

Tray-bakes are a favourite in our house, and they are super popular with the community of my Meal Plan Membership, too. It doesn’t get much easier than popping veggies and protein on a tray with some kind of delicious sauce or marinade, then letting the oven do its thing while your hands stay free to do something else.

This tray-bake combines all the classic Mediterranean ingredients to create big flavour and has proven to be a winner dinner in many households.

Balsamic Chicken Traybake

Print Recipe
This delicious mix of flavours is sure to be a crowd pleaser. Some bread to mop up the yummy juices makes this even better.
Course Dinner
Cuisine Italian, Mediterranean
Keyword chicken, kid friendly, one pan wonder, traybake
Prep Time 10 mins
Cook Time 40 mins
Servings 4 Serves

Ingredients

  • 500-700 g chicken thigh fillets
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp seeded mustard
  • salt and pepper
  • 1 large red onion
  • 1 large red or yellow capsicum
  • 2 small zucchinis
  • 1 punnet cherry tomatoes
  • 1-2 bunches broccolini
  • 80 g feta

To serve:

  • sourdough or flatbread

Instructions

  • Preheat oven to 200C. Line a large baking tray with foil and baking paper.
  • In a large bowl, mix together oil, vinegar, honey and mustard. Season well with salt and pepper.
  • Add chicken thighs and coat well in mixture. Set aside while you prep vegetables.
  • Chop onion, capsicum and zucchini into pieces about 2cm square. Halve cherry tomatoes.
  • Spread vegetables (except broccolini) evenly on the tray and add the chicken thighs.
  • Place tray in oven and bake for about 30 minutes.
  • Add broccolini on top of chicken and vegetables and bake for a further 8-10 minutes.
  • Crumble feta over the top and serve with bread to mop up the juices.

Notes

  • Add other vegetables if you wish – eg eggplant, mushrooms. If adding harder vegetables such as potatoes or pumpkin, chop into smaller pieces and cook them for 20 minutes before adding softer vegetables and chicken.
  • You could use breast fillets (cut into smaller pieces) instead of thighs, but they would not need as long to cook. Cook the vegetables for 10-15 minutes before adding the chicken breast, to avoid it drying out.
  • This marinade would also work with lamb chops or steaks.
  • I often add extra chicken pieces to this so that we have some ready to add to wraps or salads for a few days

Enjoy!

Katherine x
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