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Chicken in a tray


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Heat the oil from the capsicums in a heavy-bottomed oven tray and brown the chicken all over. 
  • Add the potatoes and garlic with a generous amount of seasonings and the thyme. Separate the potatoes, toss in the oil and cook in the oven for about 15-20 mins until the chats are golden. 
  • Then scatter the drained capsicums and olives over the top, and cook in the oven for about another 20-25 mins until the chicken is ready. 
  • Serve on individual plates with a sprinkling of chopped parsley on top.


  • 1 small jar chargrilled capsicums, drained, retaining the oil
  • 1 chicken, portioned
  • 6 chats (baby potatoes), scrubbed well & finely sliced
  • 4 whole garlic cloves (in the skin), smashed a little
  • sea salt & freshly ground pepper
  • ½ cup chicken stock
  • a few thyme sprigs
  • 16-20 pitted black olives
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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