Chicken, artichoke & oregano tray bake

Organisation: Australian Women's Weekly Food.

Cooking time: 40 minutes

Serves: 4

Recipe

This Chicken, Artichoke & Oregano Tray Bake is a delicious and easy one-pan meal. The dish features juicy chicken pieces baked with tender artichokes, fragrant oregano, and a mix of vegetables. It’s perfect for a weeknight dinner, combining savory flavors with minimal prep and cleanup. Simply season the chicken and vegetables, arrange them on a baking tray, and bake until everything is cooked through and golden brown. Serve with a side of your favorite grain or salad for a complete meal.

Ingredients

4 skinless chicken thigh cutlets (600g), trimmed of fat
320g (10oz) reduced-carb baby potatoes, halved
1½ tablespoons dried oregano
1 medium garlic bulb, halved horizontally
¼ cup (60ml) extra virgin olive oil
4 medium roma (egg) tomatoes (240g), halved
280g (9oz) jar long stem artichokes in brine, drained
2 medium zucchini (240g), cut into 4cm (1½in) chunks
½ cup basil leaves

Method

Place chicken, potatoes, oregano, garlic and 2 tablespoons of the oil in a large bowl; toss well to coat. Stand at room temperature for 30 minutes or refrigerate for up to 4 hours.
Preheat oven to 220°C/425°F.
Spread chicken mixture evenly in a deep oven tray; season with freshly ground black pepper. Roast for 20 minutes. Add tomatoes, artichokes and zucchini to tray; drizzle with 2 teaspoons of the oil. Roast vegetables for a further 10 minutes or until golden and chicken is cooked through.
Serve chicken and vegetables topped with basil leaves; drizzle with remaining oil and season with pepper.

Nutritional information (Table)