Lemon & Smoked Paprika Tray Bake by Chelsea Goodwin
Calculated automatically based on ingredients
- 3 Tbs Oil
- 3 Tbs Unsalted Butter, melted
- 3 Tbs fresh Lemon Juice
- 8 Chicken drumsticks
- 1 kg potatoes, peeled and cut into thin wedges (suitable for roasting) + other veggies of choice
- 3 Cloves garlic, crushed
- 2 Tsp smoked paprika
- 2 Tsp dried oregano
- 2 Tsp salt
- 1/2 Tsp black pepper
- 1/4 Cup chicken stock
- Fresh herbs, lemon, fetta cheese for garnish (optional)
Preheat Oven to 200 degrees celsius
In a bowl or shallow dish large enough to fit all the chicken, mix the oil, lemon juice, butter, garlic, smoked paprika, oregano, salt and pepper together until combined.
Add the chicken to this mixture ensuring every piece is well coated then leave to marinate in the fridge overnight or for at least 1 hour.
Prep the veggies then remove the chicken drumsticks from the bowl one by one and arrange in the baking dish, leaving the marinade in the bowl.
Tip the sliced veggies into bowl and coat with the remaining marinade, once coated well, place the pieces in the baking dish with the chicken. Season with a bit more salt and pepper.
There should still be a little marinade in the bowl. Add the chicken stock to the remaining marinade and pour it carefully into the side of the baking dish, making sure that it goes underneath all of the chicken and potatoes and doesn't wash off the marinade. Sprinkle a decent amount of salt and freshly cracked pepper over everything.
Bake in the middle of the oven, uncovered for 40 mins. If the bottom of the dish is looking dry, you can add a few Tbs of chicken stock. If you're cooking beans or other 'soft' veggies, add them in now and cook for another 15-20 mins.
Once chicken and potatoes are cooked through, you can turn on the grill setting for 5 mins to brown the tops if you want them crispier.
Serve onto plates and drizzle pan juices. Garnish with fresh herbs and/or crumbled fetta.