Chicken, Artichoke & Lemon Traybake

A bright Mediterranean-style chicken traybake with tender artichokes, roasted tomatoes, olives and plenty of fresh lemon.

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Cooking Method: Baking, Roasting

Cuisine: Mediterranean

Courses: Dinner

Difficulty: easy

Servings: 4

Dietary: Gluten Free

Description

A bright Mediterranean-style chicken traybake with tender artichokes, roasted tomatoes, olives and plenty of fresh lemon.

Ingredients

6 boneless skinless chicken thighs
500g baby potatoes, halved
280g jar artichoke hearts, drained
250g cherry tomatoes
1 red onion, cut into wedges
75g pitted Kalamata olives
1 lemon
2 garlic cloves, sliced
2 tbsp olive oil
1 tsp dried oregano
Small handful fresh parsley
Salt and freshly ground black pepper

Instructions

1
Heat the oven to 200°C fan/220°C conventional.
2
Put the potatoes and red onion in a large roasting tray. Toss with 1 tbsp oil, season and roast for 15 minutes.
3
Add the chicken thighs, artichokes, tomatoes, olives and garlic. Drizzle with the remaining oil and sprinkle with oregano.
4
Finely grate over the lemon zest, then cut the lemon into wedges and tuck them around the tray.
5
Roast for 25 minutes until the chicken is cooked through and golden and the potatoes are tender. Scatter with parsley before serving.

Note

Artichoke hearts packed in oil or brine both work; drain them well first. Chicken breast can be substituted but may cook more quickly.

Keywords: chicken artichoke lemon traybake, Mediterranean chicken traybake, artichoke chicken

Read it online: https://thatrecipesite.com/recipe/chicken-artichoke-lemon-traybake/

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