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Moroccan Chicken Tray Bake


Looking for a quick midweek dinner, or even an easy entertaining option? Tray bakes are the best! Easy, tasty, and so simple to clean up!


Our seasoning packets provided by @WholefoodandSpice are just the thing to bring this wholesome meal to life. Minimum effort with maximum flavour and even better- maximum comfort knowing the gluten free, dairy free, nut free, mixes that incorporate Australian native spices are of the absolute highest quality!


This recipe features the classic pairing of Moroccan seasoning, lemons and roasted vegetables. Yum!



What You Need:


  • 1-2 leeks cut in half or quartered lengthwise

  • 1 lemon sliced thinly

  • 450 g new/baby potatoes cut in half

  • 1 bunch Dutch carrots sliced in half, or 2-3 standard carrots sliced into sticks

  • 3-4 tbsp olive oil

  • 2-4* chicken breasts sliced in half

  • Salt and pepper (to taste)

  • Sprinkle of parsley to garnish

*depending on how many you have to feed

For the lemon and garlic marinade

  • 2 tbsp olive oil

  • Juice of 1 lemon

  • 6 cloves of garlic (crushed)

  • 100 ml vegetable or chicken stock

  • Salt and pepper (to taste)


What To Do:


  1. Preheat the oven to 210°C

  2. Place the leeks on a baking paper lined tray. Meanwhile place the potatoes carrots and chicken in a bowl with the olive oil and seasoning. Mix through to ensure all pieces are covered. Add to a baking tray with the leeks, scatter sliced lemon pieces on top.

  3. Drizzle with olive oil and sprinkle over some salt and pepper.

  4. Put in the preheated oven for 15 minutes.

  5. Once the tray bake is in the oven, mix all ingredients for the lemon and garlic marinade together in a bowl.

  6. After the 15 mins of baking, take tray out of the oven and pour over the lemon and garlic marinade. Reduce heat to 190 and return the tray to the oven for another 20-25 minutes. Check chicken and potatoes for 'done-ness'

  7. Garnish with fresh parsley and Enjoy!




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