Short on ingredients and prepared the night before; this chicken tray bake is an easy one. An overnight marinade that is oven roasted with carrots is a delicious healthy meal which is great served with a super green salad or brown rice.
Chinese 5 Spice Chicken Tray Bake
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6 large skinless, boneless chicken thighs
3 tablespoons vegetable oil
1 - 2 garlic cloves, crushed
2 tablespoons rice vinegar
1 tablespoon low sodium soy sauce
1 tablespoon low sodium soy sauce
1 tablespoon dark brown sugar
1/4 teaspoon salt
1 tablespoon Chinese 5 spice
1 tablespoon Chinese 5 spice
1 onion, peeled and quartered
3 - 4 large carrots, peeled and roughly chopped, add these when chicken is ready to go in the oven.
chopped cilantro or parsley for garnish
In a medium bowl whisk together the oil, garlic, rice vinegar, brown sugar, 5-spice and salt. Place the chicken pieces and onion slices into a large resealable plastic bag and pour the sauce over top; seal the bag and coat chicken with the sauce. Chill for at least an hour or overnight.
Preheat oven to 400ºF. Line baking tray with baking parchment paper. Remove the chicken from the refrigerator and arrange the pieces on the prepared baking tray.
Take the prepared carrots and place on the baking tray with the chicken and onions. Roast until the chicken is cooked through and slightly browned, about 30 to 50 minutes.
Remove the tray from the oven and let stand a few minutes. Sprinkle or as I like to call it dress with the chopped parsley or cilantro.
Notes: I had double the amount of chicken thighs with bone and skin therefore I doubled the recipe although I did cut back on the amount of oil because of this. You may also try adding a selection of chopped veggies as well.
Hope everyone is having a good week so far. - JD