Free Range Chicken Tray Bake Recipe
Our delicious free range chicken tray bake is a classic we return to probably once a week. It’s really simple and quick to make and prepare and a big winner here especially served with our homemade sweet potato chips.
6 x free range chicken drumsticks (or mix of drumsticks and thighs)
2 red onions – cut into quarter wedges (white or brown will do if that’s all you have)
1 red pepper (de-seeded and rough chopped)
1 yellow pepper (de-seeded and rough chopped)
5 cloves of garlic
Handful of fresh thyme (de-stalked)
450g tin chopped tomatoes
1 tsp smoked paprika
1-2 tbs olive oil
1-2 tbs balsamic vinegar
Pre-heat oven to 180c
Add the tinned tomatoes, the quartered onions, the de-seeded and chopped peppers, to a baking tray, give a little shake and then add the free range chicken pieces.
Crush the garlic cloves using the back of knife, and add the tray along with thyme leaves and sprinkle the smoked paprika over the whole tray.
Drizzle the olive oil and balsamic vinegar over the dish and a good grinding of black pepper and sea salt. Now get stuck in and with your hands gently toss all the ingredients together, finally ensuring the chicken pieces sit skin side up and are not covered with any of the vegetables.
Roast in the pre-heated oven for 45 minutes to and hour turning and basting during cooking until the chicken pieces are golden and cooked through.
Serve with vegetables of your choice or a fresh salad.
If you want to stretch this dish further, you can add a tin or two of cannellini beans, or butter beans or add some chopped potatoes to the tray bake, and you will need to add 300ml of stock to add a little more moisture.