Mediterranean · PANTRYHOP RECIPE
Chicken and Artichoke Tray Bake
50 minutes · 4 servings · omnivore
A simple coastal Mediterranean tray bake using lemon, oregano, and artichokes.
Ingredients
Check you have the quantities below.
- 8 pieces chicken thighs, bone-in and skin-on
- 1 1/2 pounds potatoes, quartered
- 1 can (14 ounces) artichoke hearts, drained
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
Let’s make it
- Heat the oven to 200 C/400 F. Toss potatoes and artichokes with 2 tablespoons olive oil, half the oregano, half the salt, and pepper in a roasting pan.
- Rub chicken with the remaining olive oil, lemon juice, garlic, oregano, and salt. Place on top of the vegetables.
- Roast 35 to 40 minutes until the chicken reaches 74 C/165 F and the potatoes are tender.
- Rest 5 minutes before serving.
Remove the chicken skin for children if you want a milder, softer bite.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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