serves
2
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Tray Bake
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 4 chicken thigh cutlets, skin on
- extra-virgin olive oil
- sea salt flakes, to taste
- 6 fresh dates, pitted and halved
- 85 g (½ cup) green olives
- 2 bay leaves
- 4 sprigs thyme
- 1 preserved lemon, pith removed, rind coarsely chopped
- green salad or steamed broccoli, to serve
Instructions
- Preheat the oven to 220°C.
- Drizzle the chicken generously with oil, season with salt and rub into the chicken to coat well.
- Place all the remaining ingredients in a baking dish. Place the chicken on top, scatter with a little of the preserved lemon pith and a grind of black pepper and bake for 20 minutes or until the chicken is golden and cooked through.
- Serve with a green salad or some steamed broccoli, with all the pan juices poured over the top.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Tray Bake
