As always, I had such a wonderful time today in the PA Live Kitchen! What a welcoming group of amazing people #BLESSED. If you missed it, Kristina and I prepared this delicious Chicken Tray Bake with fresh rosemary, garlic, tomatoes and potatoes. Click here for segment: CHICKEN TRAY BAKE
This is one of my favorite go-to dishes for any time of year. However, this is the best season for fresh veggies which are definitely the star of the show in this dish. It’s super simple to throw this in the oven to either take to a party or serve as the main dish for your own party. Make this and you’ll have plenty of time to do all the other tasks you’ll need to accomplish to get ready for your guests. It’s what I’m serving for my next party!
Chicken Tray Bake
6 bone-in chicken thighs
6 chicken drums
8-12 cloves roughly chopped garlic
4-6 cups cherry or grape tomatoes
2-4 sprigs fresh rosemary- torn, 1 sprig reserved for garnish
4-6 cups assorted potatoes (baby, red, and/or Yukon gold)
2 tablespoons olive oil
Course sea salt and pepper to taste
In a bowl, combine potatoes, tomatoes and olive oil. Toss until coated evenly. Sprinkle with sea salt. In a 9 x 13 tray or baking dish, place chicken evenly. Top with rosemary, garlic, sea salt, pepper to taste, tomatoes and potatoes. Bake in a preheated 350 degree oven. Bake uncovered for about 90 minutes or until chicken/potatoes are golden brown and temp reaches 165 degrees. Toss once.