Sheet Pan Tray Bake Chicken with Lemon <br /><br />This Sheet Pan Tray Bake Chicken with Lemon recipe is a response to a youtube recipe that we tried. The original was done in a slowcooker and it was... not good. So Glen & Julie set about to improve the flavour and texture, while still retaining ease of cooking and the general flavour profile.<br />Ingredients:<br />Zest of ½ lemon<br />60 mL (¼ cup) olive oil<br />75 mL (1/3 cup) freshly squeezed lemon juice<br />2 cloves garlic<br />1 onion<br />5 mL (1 tsp) red pepper flakes<br />5 mL (1 tsp) salt<br />5 mL (1 tsp) dried mustard<br />Handful fresh oregano<br />Handful fresh thyme<br />600g (around 2) skin on bone in chicken breast<br />250g baby red potatoes, halved<br />250g carrots, quartered<br />3-4 shallots<br />Handful green beans<br />A few cauliflower florets<br />45 mL (3 Tbsp) olive oil<br />Salt and pepper to taste<br /><br /><br />Method:<br />In a blender jug mix together the lemon zest, olive oil, lemon juice, garlic, onion, red pepper flakes, salt, dried mustard, oregano, and thyme.<br />Blend on highest speed unit smooth.<br />Pour the sauce over the chicken breasts and marinade in the fridge from 1 - 12 hours.<br />Prep the veg, by cutting into similar sized pieces.<br />preheat oven to 200ºC (400ºF)<br />Toss the veg in olive oil, salt and pepper to taste.<br />Spread the veg in a single layer onto a sheet tray, and place the chicken on top.<br />Bake for about 45 minutes, or until the chicken cooked / reaches 165ºF.
