Mediterranean Tray Bake Chicken
Ingredients for Mediterranean Tray Bake Chicken
1 tsp dried oregano
1 tbsp balsamic vinegar
1 tbsp olive oil
2 cloves garlic
½ lemon
4 chicken drumsticks
300g sweet potato, cut into thick wedges
1 red onion, cut into wedges
100g portobello mushrooms, halved
1 red capsicum, seeds removed and quartered
1 zucchini, cut into finger-length strips
Method for Mediterranean Tray Bake Chicken
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- Preheat the oven to 200°C.
- In a small bowl combine the juice of ½ a lemon, with the oregano, balsamic, olive oil and crushed garlic. Mix to combine.
- Add the vegetables and chicken drumsticks into a large roasting pan and toss in the lemon balsamic mixture.
- Bake for 35–40 minutes, or until the chicken is cooked through and the vegetables are soft.
- Let cool slightly, then remove the skin from the drumsticks. Check carefully and remove any loose gristle or bones before handing the whole drumstick to baby to hold and eat along with soft vegetables.
BLW Tips:
- Cut vegetables into thick, finger-sized pieces for easy grasping.
- Roast everything until very soft - test by pressing gently between your fingers.
- Remove skin, loose bones, and gristle from chicken before serving.
Mediterranean Tray Bake Chicken Recipe FAQs
Can I freeze leftovers of this tray baked chicken?
Unfortunately this recipe doesn’t freeze and reheat well due to the types of vegetables used.
Can I use chicken thighs instead of drumsticks in this tray baked chicken recipe?
You can, to serve thighs appropriately for a baby cut into thick strips the width of approximately two fingers.
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