Yield 6 serves
Tray bakes are wonderful mid-week dinners. This rosemary chicken tray bake has all the delicious flavour of a roast in a fraction of the time.
700g small red potatoes, halved
1 large red onion
8 garlic cloves, finely diced
3 tbs olive oil
2 tbs fresh rosemary, chopped finely
6 bone-in, skin-on chicken thighs
12 sprigs fresh thyme
1 large lemon, cut into wedges
2 cups baby spinach
Salt and pepper
Preheat oven to 180°C and line an oven tray with baking paper (I use a silicon baking mat). Set aside.
In a large mixing bowl, combine potatoes, red onions, minced garlic, olive oil, and fresh rosemary. Generously season with salt and black pepper and arrange the veggies on the oven tray in a single layer.
Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season the chicken with extra salt and black pepper and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme.
Roast in the pre-heated oven for 35 minutes, or until the veggies develop nice colour and the chicken is nearly done. Remove baking sheet from the oven and stir in the spinach.
Return the sheet pan to the oven and roast for another 10 minutes, or until the chicken is completely cooked and the spinach is wilted. Remove from oven and transfer chicken and potatoes to a serving platter and loosely cover with foil. Let chicken rest for 5 minutes before serving. Enjoy!
Recipe by Cooker and a Looker - Australian Home Cooking at https://cookerandalooker.com/rosemary-chicken-tray-bake/