CLEAN FOOD CRUSH RECIPES RECIPES

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GARLIC-HERB CHICKEN TRAY BAKE | CLEAN FOOD CRUSH



Garlic-Herb Chicken Tray Bake | Clean Food Crush image

Garlic-Herb Chicken Tray Bake

Provided by Rachel Maser - CleanFoodCrush

Prep Time 0 minutes

Cook Time 0 minutes

Yield 6

Number Of Ingredients 11

2 lb boneless skinless chicken thighs
2 lb Russet potatoes
Marinade:
1/3 cup olive oil or avocado oil
1 large lemon, juice, and zest
1 Tbsp raw honey
4 fresh garlic cloves, minced
sea salt and ground pepper, to taste
a small bunch of fresh parsley leaves, chopped
a small bunch of fresh dill weed, chopped
2 sprigs of young rosemary, picked and chopped

Steps:

  • Prepare a large sheet pan with parchment paper or avocado oil cooking spray.
  • In a small bowl, combine all of your marinade ingredients and whisk until really well combined.
  • Pour half of your marinade over the chicken in a glass bowl or ziplock bag (keep the other half of the untouched marinade for the potatoes).
  • If time allows, marinate the chicken in the fridge overnight in a sealed container.
  • Otherwise, allow the chicken to marinate for at least 20 minutes.
  • Remove your marinated chicken from the fridge 20 minutes before roasting.
  • Preheat your oven to 425 degrees f.
  • Meanwhile, peel and cut the potatoes into 1-inch cubes.
  • Place your cubed potatoes in a large pot and fill it with water. Boil for just 4-5 minutes, then immediately drain well.
  • Spread the drained potato cubes onto a large sheet pan then drizzle with the remaining marinade and gently toss.
  • Add the marinated chicken between the potatoes as shown.
  • Roast for 22-25 minutes, or until chicken is cooked through and potatoes are tender and crisp.
  • Enjoy!

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