Chicken and Potato Tray Bake
- Potatoes4 (peeled and chopped)
- White onions3 (chopped, slightly big)
- Chicken1 kg
- Saltaccording to taste
- Pepperaccording to taste
- Olive oilto drizzle
- Parsleyto garnish
Featuring : Food Crowd CCO Tarek Bedir & Ladyspatula
Food Crowd is welcoming Ramadan with open arms, sharing some delicious recipes with our crowd! 30 days, 30 recipes and 4 talented chefs with surprise guests are coming your way; Welcome to Ramadan with Food Crowd.
In today’s episode, we have Lady Spatula joining us on an exciting cooking venture and along with her, we have Food Crowd’s Chief Commercial Officer, Tarek Bedir.
Bringing you a mix of the goodness from the vegetables and organic protein. Here is our first recipe; Chicken and Potato Tray Bake
In a baking tray add your chopped potatoes and onions. Poke your chicken with a knife before you add it to the traybake for it to cook faster. Sprinkle some salt and pepper onto your chicken for some flavor, drizzle olive oil all over and mix it up thoroughly so the chicken is evenly coated with the spices. Slide in your marinated chicken to the baking tray and layer it evenly on top of the chopped vegetables. For a juicier touch, cut a lemon in half and squeeze it all over the chicken, then pour in hot water so the chicken doesn’t stick to your baking tray. Cover the traybake with foil, covering from all sides, and cook on the stove for about 20-30 minutes on medium heat. Then slide it into the oven for 30 minutes at 150°. Once done, take it out, garnish with parsley and serve hot.
Make this flavorful Chicken and Potato traybake for your family, enjoy it as it is or with some garlic bread.
Grab onto the full recipe ingredients from Food Crowd — click on the add to cart option and we will automatically choose budget-friendly prices with quality ingredients for you. Enjoy your Ramadan meal!
Watch the full recipe here: https://www.youtube.com/watch?v=h8mMaJm2wcw