This yoghurt chicken traybake is everything
Introducing the chicken traybake of your dreams – it’s easy, it’s super fragrant, it’s absolutely delicious. Perfection in a pan, so to speak.
Ingredients:
- Garlic: 3–4 cloves
- Sea salt, a generous pinch
- Double cream plain yoghurt: 300 g
- Lemon: 1, zested and juiced
- Olive oil, for drizzling
- Free range chicken portions: 900 g (Chicken is regionally priced and available in store only)
For the kids’ version:
- Juice of 1 lemon JUICE/ZEST
For the adults’ version:
- Woolworths Chermoula Spice Blend: 1 tablespoon
- Woolworths Roasted Cherry Tomatoes: 2–3 tablespoons
For the grain salad:
- Couscous, 200 g
- Woolworths Snacking Peppers: 1 tub, sliced julienne
- Woolworths Snacking Cucumbers: 1 tub, sliced
- Red spring onions 4–6, chopped
- Olive oil: 2 tablespoons
- Parsley: 10 g
- Green olives: 200 g, drained, pitted
Method:
- 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.
- Marinate the chicken in the mixture for a minimum of 30 minutes or overnight.
- 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.
- 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.
- To make the grain salad, cook the couscous according to package instructions, then combine with the remaining ingredients.