Tray baked chicken with thyme and crusty bread

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Simple cooking at its best - everything on a tray in the oven, set the timer and dinner is ready! Delicious spiced chicken with chunky roasted veg, fresh thyme and garlic, served with sourdough bread to mop up the sauces.

Gluten friendly option - bread is replaced with GF bread
1. Set oven to 220°C. Halve chicken thigh fillets and toss with 1 tbsp olive oil and 1 tbsp spice mix in a bowl.

2. Cut red onion into thick wedges, quarter tomatoes and cut capsicums into 3cm pieces. Toss on a lined oven tray with crushed garlic, 2 tbsp olive oil, 10 thyme sprigs (whole), salt and pepper.

3. Add chicken to tray and roast for 20 minutes, or until chicken is cooked through.

4. Slice bread and warm on an oven rack for 2-3 minutes (optional). Roughly chop and rinse lettuce leaves, toss with 1 tbsp olive oil and balsamic dressing.

5. Serve chicken tray bake with a side of dressed leaves and warm bread to mop up the sauces! Scatter over some extra fresh thyme leaves and drizzle with olive oil if desired.

Cook chicken on the barbecue instead if preferred. 

Gluten friendly option - bread is replaced with GF bread.
chicken thigh fillets 600g
moroccan spice mix 1 tbsp

red onion 1
tomatoes 3
yellow capsicum 1
red capsicum 1
garlic 2 cloves
thyme 1/2 packet

sourdough loaf 1

festival lettuce 1
caramelised balsamic dressing 1 sachet

From your pantry:
olive oil, salt, pepper