Adam Liaw’s chicken, capsicum and basil tray bake
An easy, healthy weeknight tray bake that evokes sunny days beside the Mediterranean.
This simple, sunny tray bake is an easy dinner that combines the natural affinity of basil and capsicum with succulent roast chicken.
Ingredients
6 chicken thigh cutlets, bone in
salt and pepper, to season
2 tbsp olive oil
2 red onions, peeled and cut into wedges
4 garlic cloves, peeled and lightly crushed
1 red capsicum, cut into thick slices
1 yellow capsicum, cut into thick slices
6 anchovies, chopped (optional)
½ cup chicken stock
pinch of sugar
1 cup loosely packed basil leaves, torn
splash of balsamic vinegar (optional)
Method
Step 1
Preheat the oven to 180C fan-forced (200C conventional). Season the chicken thigh fillets with salt and pepper.
Step 2
Heat the olive oil in a large baking dish or frying pan that can be placed on a stovetop as well as into the oven (cast iron is perfect) over high heat. Add the chicken and fry, skin side down, until golden brown.
Step 3
Turn the chicken and add the onion, garlic and capsicum around the chicken pieces. Scatter with the anchovies (if using) and pour over the stock. Season well with salt, pepper and a good pinch of sugar and transfer to the oven for 30-35 minutes, until the chicken is just cooked though.
Step 4
Scatter with the torn basil leaves and serve immediately, with a splash of balsamic vinegar on top if you like.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaw-s-chicken-capsicum-and-basil-tray-bake-20250515-p5lzh2.html