Tray roasts are a delicious way to combine flavours. I love how the flavours come together as they cook.
This dish is full of flavour and seasonal vegetables. The lemon and garlic adds a real zest to the chicken and enhances the vegetables. Since cooking this meal it has definitely become a real family favourite and will be cooked many more times in the future.
This is what I did...
Lemon Chicken Tray Roast
750g mini chicken fillets
750g new potatoes, quartered
2 beetroot, halved then thickly sliced
2 carrots, cut into batons
1 red onion
1 white onion
12 spears of asparagus
Zest and juice from 1 lemon
2 garlic cloves, crushed
1 tbsp olive oil
1 tsp lemon thyme
1 - Heat the oven to 200C with a roasting tin inside to heat up
2 - Place the baby potatoes and carrots in a pan of boiling water and simmer for 10 minutes
3 - To make the lemon oil simply place the zest and juice of the lemon in a bowl with the crushed garlic, lemon thyme and olive oil
4 - Place the chicken, onions, beetroot and the par boiled potatoes and carrots into the hot roasting tin and pour over the lemon and garlic oil. Stir all of the ingredients to ensure that they are all covered in the oil.
5 - Place in the centre of the pre heated oven and roast for 20 minutes, stirring regularly
6 - After 20 minutes add the asparagus to the tray and continue to cook for 10 minutes before serving
This is such a lovely summer dish that will be enjoyed by everyone. Of course it can be adapted for when the winter vegetables are in season. This is something which I am looking forward to!