Chicken & Preserved Lemon Traybake
My Chicken & Preserved Lemon Traybake is a quick and easy weeknight meal that is inspired by chicken tagine. Chicken is rubbed in a delicious marinade full of spices before being roasted with onions, carrots, potatoes and olives. I hope that you enjoy this recipe at home!🍗🍋
Ingredients
For the Marinade:
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 6 garlic cloves finely chopped
- 1/4 cup olive oil
- 3 segments preserved lemons
- 2 tablespoons honey
For the Chicken & Vegetables:
- 1 whole chicken cut up into pieces
- 1 yellow onion quartered
- 4 carrots peeled and cut into 1-inch cubes
- 2 Yukon gold potatoes cubed
- 1 cup Castelvetrano olives pitted
- 1/2 cup Italian parsley for garnish
Instructions
- Begin by making the marinade. Combine all of the spices in a small bowl along with the olive oil and garlic. Use a knife to scrape out the pulp of the preserved lemon wedges, saving the lemon rinds for roasting. Add the pulp to the marinade along with the honey. Mix to fully combine.
- Place the chicken into a bowl and add the marinade. Mix to coat all sides of the chicken with the marinade. Set aside.
- Preheat the oven to 425 degrees F.
- Line a baking tray with parchment paper and add the onions, carrots, potatoes and lemon rinds to the tray. Nestle the marinated chicken pieces amongst the vegetables in a single layer. Add the olives to the tray and drizzle the top of the chicken and vegetables with 1 tablespoon of olive oil.
- Bake the chicken in the centre of the oven for 30 minutes. After 30 minutes, remove the chicken from the tray and reserve on a plate. Set aside.
- Toss the vegetables in the chicken juices from the tray and place back in the oven, on the top rack, and continue to bake the vegetables for another 15 minutes.
- Once the vegetables are done, arrange them on a bed of couscous and top with the roasted chicken pieces and a garnish of parsley. Enjoy!
Video
Notes
- You can marinade the chicken for up to 2 days in advance. This will impart more flavour into the chicken, but it is also tasty when roasted immediately.
- For the couscous, combine 3/4 cup of couscous with 1 cup of boiling water, 1 tablespoon of olive oil and 1/2 teaspoon of salt. Cover and let the couscous stem for 10 minutes. Fluff up with a fork and add chopped parsley and diced dried apricots for an authentic Moroccan flavour.
Tried this recipe?Let us know how it was!