One tray, big flavours, minimal effort. 🇬🇷🇨🇾🍋
This Greeky lemon chicken tray bake with crispy potatoes and lemon yoghurt garlic aioli is an easy family dinner that feels like a holiday on a plate.
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Greeky Lemony Chicken Tray Bake 🇬🇷🇨🇾🍋
Serves: 4–6
Cook time: 1 hour 20 minutes
Ingredients
Chicken Tray Bake
• 6 chicken legs
• 6 potatoes (Greek potatoes or Maris Piper), cut in halves
• 4 cloves garlic
• 3 bay leaves
• 1 tbsp tomato purée
• 1 Maggi chicken stock cube
• 1 tbsp powdered chicken stock
• 1 tsp bay leaf powder
• 1 tsp cinnamon
• 1 tbsp oregano
• 1 tbsp lemon & herb Mediterranean seasoning
• 1 tbsp garlic granules
• Zest of 1 lemon
• Juice of 1½ lemons
• 4 tbsp olive oil
• Salt & pepper
• 1 cup (240ml) hot water
Lemon Yoghurt Garlic Aioli
• 300g 0% Greek yoghurt
• 1 garlic clove, grated
• Juice of ½ lemon
• 1 tbsp lemon zest
• 1 tbsp olive oil
• Salt to taste
Mix everything together and adjust lemon and salt to taste.
Method
1. Preheat oven to 200°C.
2. Lay the chicken legs and halved potatoes on a large baking tray. Add the garlic cloves and tomato purée around the tray.
3. In a jug, mix together olive oil, oregano, garlic granules, lemon & herb seasoning, powdered chicken stock, crumbled Maggi stock cube, cinnamon, bay leaf powder, lemon zest, juice of 1 lemon, hot water, salt and pepper.
4. Pour the marinade all over the chicken and potatoes. Add the bay leaves and extra lemon slices on top.
5. Mix everything so the potatoes are coated well.
6. Cover with parchment paper, then foil and cook for 1 hour 10 minutes.
7. Remove foil and parchment and cook for another 10 minutes until golden and slightly crispy.
To Serve
Spread 2 tablespoons of the lemon yoghurt garlic aioli onto the plate, add chicken and potatoes, and serve with green beans.
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Why u dont show how u make it.
Love the idea needs more seasoning how yall gonna colonize & start trade routes but not utilize them to the fullest. Like yall gonna dig up all the gold but not use the spices.
Beautifully plated
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