Easy chicken tray bake – 2 ways

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Ingredients

3–4 garlic cloves
sea salt, a generous pinch
300 g double-cream plain yoghurt
1 lemon, zested and juiced
olive oil, for drizzling
900 g free-range chicken portions
For the kids’ version:
1 lemon, halved
For the adults’ version:
1 T Woolworths chermoula spice blend
2 -3 T Woolworths roasted cherry tomatoes
For the grain salad:
200 g couscous
1 x tub Woolworths snacking peppers, finely sliced
1x tub Woolworths snacking cucumbers, sliced
4 - 6 red spring onions, chopped
2 T olive oil
10 g parsley
200 g pack green olives, drained, pitted
Ingredients aren't specified.

Cooking Instructions

1. Preheat the oven to 200°C. Crush the garlic and salt using a mortar and pestle to make a paste. Add to the yoghurt. Add the lemon juice and zest and olive oil.
2. Marinate the chicken in the mixture for a minimum of 30 minutes or overnight.
3. Divide the chicken between two roasting trays. If you’re making the kids’ version, add a lemon to the tray and bake for 30–40 minutes.
4. For the adults’ version, sprinkle over the chermoula spice blend and spoon over the roasted cherry tomatoes. Bake for 30–40 minutes, or until golden, crispy and the juices run clear.
5. To make the grain salad, cook the couscous according to package instructions, then combine with the remaining ingredients.

Find more tray bake recipes here.