This Sheet Pan Tray Bake Chicken with Lemon recipe is a response to a youtube recipe that we tried. The original was done in a slowcooker and it was... not good. So Glen & Julie set about to improve the flavour and texture, while still retaining ease of cooking and the general flavour profile. Ingredients: Zest of ½ lemon 60 mL (¼ cup) olive oil 75 mL (1/3 cup) freshly squeezed lemon juice 2 cloves garlic 1 onion 5 mL (1 tsp) red pepper flakes 5 mL (1 tsp) salt 5 mL (1 tsp) dried mustard Handful fresh oregano Handful fresh thyme 600g (around 2) skin on bone in chicken breast 250g baby red potatoes, halved 250g carrots, quartered 3-4 shallots Handful green beans A few cauliflower florets 45 mL (3 Tbsp) olive oil Salt and pepper to taste
Method: In a blender jug mix together the lemon zest, olive oil, lemon juice, garlic, onion, red pepper flakes, salt, dried mustard, oregano, and thyme. Blend on highest speed unit smooth. Pour the sauce over the chicken breasts and marinade in the fridge from 1 - 12 hours. Prep the veg, by cutting into similar sized pieces. preheat oven to 200ºC (400ºF) Toss the veg in olive oil, salt and pepper to taste. Spread the veg in a single layer onto a sheet tray, and place the chicken on top. Bake for about 45 minutes, or until the chicken cooked / reaches 165ºF.
