mediterranean-style chicken traybake.

A one-tray chicken dinner with lemon, garlic, olives and Mediterranean vegetables. Prep it, then set and forget.

Dietary: Gluten Free, Nut Free
Cooking Time: 40 minutes
Serves: 3

Lemon & Garlic Marinade:
1/2 cup olive oil
3 large garlic cloves, minced
2 tablespoons fresh thyme leaves
1 lemon, juiced
Healthy pinch of Lake Deborah Salt
Cracked black pepper

Traybake Ingredients:
6 boneless chicken thighs
1 bunch broccolini
2 red onions, quartered
Small handful cherry tomatoes
1/2 cup pitted green Sicilian olives
1/2 cup pitted kalamata olives
3 lemons, cut into wedges
Healthy pinch of Lake Deborah Salt
Cracked black pepper

Method:
Preheat the oven to 180°C fan-forced.
Whisk the marinade ingredients together.
Place the chicken in a large roasting dish and drizzle with the marinade.
Roast for 20 minutes.
Add the remaining ingredients around the chicken, spoon over some pan juices and roast for another 20 minutes, or until the chicken is cooked through.
Cool slightly and serve with potato mash and a side salad.

Tip:
Sprinkle a little baking powder over the chicken skin before cooking for extra crispiness.

Storage:
Store leftovers in the fridge for up to 3 days.