Mediterranean Chicken Tray Bake Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mediterranean chicken tray bake recipe. Enjoy the good taste of food and learn how to make Mediterranean chicken tray bake.

A colourful all-in-one bake bursting with summer flavour


2 red peppers , deseeded and cut into chunks
1 red onion , cut into wedges
2 tsp olive oil
4 skin-on chicken breasts
½ x 150g pack full-fat garlic & herb soft cheese
200g pack cherry tomatoes
handful black olives


Heat panggangan to 200C/180C fan/gas 6. Mix the peppers and onion on a big baking tray with half the oil. Transfer to the panggangan and cook on the top shelf for 10 mins.

Meanwhile, carefully make a pocket between the skin and the flesh of each chicken breast, but don’t pull off the skin completely. Push equal amounts of cheese under the skin, smooth the skin back down, brush it with the rest of the oil, season, then add to the tray along with the tomatoes and olives. Return to the panggangan and cook for 25-30 mins more until the chicken is golden and cooked. Serve with baked potatoes, if you like.


Roasted red pepper & soft cheese dip for 2

Whizz ½ x 290g jar roasted red peppers with ½ x 150g pack garlic & herb soft cheese in a food processor. Serve with 4 toasted wholemeal pittas cut into fingers.

Creamy leek mash for 4

Cook 1kg chopped potatoes in boiling salted water until tender, drain well, then mash. Meanwhile, heat 1 tbsp olive oil in a frying pan and cook 3 sliced leeks until soft. Stir the leeks into the mash with ½ x 150g pack garlic & herb soft cheese and some seasoning, then serve.

Garlic mushrooms on toast for 2

Melt a knob of butter in a frying pan, add 250g pack mushrooms, sliced, and fry for 3 mins until soft, then stir in ½ x 150g pack garlic & herb soft cheese and 50ml hot stock. Stir and cook for 2 mins until the sauce is thick and creamy. Season, then spoon onto 2 toasted slices of crusty white bread and serve.

Nutrition Per Serving

401 kcalories, protein 45g, carbohydrate 9g, fat 21 g, saturated fat 9g, fibre 3g, sugar 8g, salt 0.63 g

Recipe from Good Food magazine, September 2011.

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