Recipes
![Mexican-Style Chicken Tray Bake by Chelsea Goodwin]()
Mexican-Style Chicken Tray Bake by Chelsea Goodwin
Energy
655 cals
Protein
29 g
Carbs
50 g
Fat
38 g
Calculated automatically based on ingredients
Ingredients
- 4 x Skin on, bone in chicken thighs
- 800g Potatoes, cut into wedges
- 4 Carrots, peeled and cut into quarters
- 1-2 Cobs of corn, sliced into 4
- 1 Brown or red onion, cut into wedges
- 10g (1/2 pack) Masterfoods mexican spice blend
- 3 Garlic cloves, crushed
- Juice of 1/2 a lemon
- 1/4 Cup Olive Oil
- Salt & pepper
Directions
1
Mix olive oil, lemon juice, garlic, seasoning mix, 1 tsp salt and 1/4 tsp pepper in a large bowl then add chicken pieces, turning to coat well in the marinade. You can marinate in the fridge for 1 hour- overnight or bake immediately.
2
Preheat the oven to 200 degrees celsius and prep the veggies. Arrange the chicken in 1 or 2 large shallow baking trays, reserving the marinade in the bowl then put the veggies into the bowl and toss to coat well.
3
Arrange the veggies around the chicken pieces, add additional salt, pepper and drizzle with a little more oil if necessary. Pour 1/4 cup of water or chicken stock into the corners of the tray.
4
Cook for 40-45 minutes or until chicken & veggies are cooked through then serve.
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