Chicken Trays Recipe

Chicken Trays

1. 1

   Prepare marinade

   In a large bowl, whisk together olive oil, lemon juice, soy sauce, honey, Dijon mustard, minced garlic, smoked paprika, ground cumin, dried oregano, crushed red pepper, kosher salt, and black pepper until smooth and well combined.

2. 2

   Marinate chicken

   Pat chicken thighs and drumsticks dry with paper towels. Place chicken in one or two large resealable bags or a large shallow container. Pour 2/3 of the marinade over the chicken (reserve remaining marinade), massaging it into the pieces so all surfaces are coated. Refrigerate and marinate for at least 1 hour, preferably 3–6 hours or up to overnight.

3. 3

   Prepare vegetables and potatoes

   While chicken marinates (or 30 minutes before roasting), place halved baby potatoes, sliced onions and sliced red bell peppers in a large bowl. Add the reserved 1/3 marinade and toss to coat evenly. If needed, add 1–2 tablespoons olive oil to ensure vegetables are coated. Season with an additional 1/2 teaspoon kosher salt and a pinch of black pepper.

4. 4

   Preheat oven and arrange trays

   Preheat oven to 425°F (220°C). Line two half-sheet baking pans (or one full-sheet pan with sides) with foil for easier cleanup, and place wire racks in the pans if you want the chicken elevated; otherwise use the pans directly. Spread potatoes in an even layer on the pans and roast for 15 minutes to give them a head start.

5. 5

   Add chicken and vegetables

   Remove pans from oven after the initial 15 minutes. Turn potatoes once. Arrange marinated chicken pieces skin-side up across the trays with space between pieces. Scatter the onion slices and red pepper slices between and around the chicken and potatoes to create even coverage. Spoon any remaining marinade over the chicken and vegetables.

6. 6

   Roast until done

   Return trays to the oven and roast at 425°F (220°C) for 30–40 minutes, or until chicken registers 165°F (74°C) in the thickest part (avoid bone) and skin is golden and crisp. Stir the vegetables once halfway through roasting and baste chicken once with pan juices if desired. Total cooking time for chicken after adding is typically 30–40 minutes depending on size; larger pieces may need up to 45 minutes.

7. 7

   Finish under broiler (optional)

   If skin isn’t crisp enough, place trays under a high broiler for 2–4 minutes watching closely to prevent burning, until skin and edges are nicely browned.

8. 8

   Rest and garnish

   Remove trays from oven and transfer chicken and vegetables to a large serving tray or keep on pans. Let chicken rest 5–8 minutes to redistribute juices. Sprinkle chopped fresh parsley over everything and arrange lemon wedges on the side.

9. 9

   Serve

   Serve family-style. Offer extra lemon wedges for squeezing. Leftovers can be refrigerated up to 3 days; reheat in a 350°F (175°C) oven until warmed through to retain crisp skin.