One Tray Chicken Bake is unbelievably easy and yummy chicken roast in a unique blend of Asian and European flavours. The marinade is very simple, you only need Thai green curry paste and crunchy peanut butter. Just chop some veggies you like to combine with it and bake. That's it and you are done. Relish in with either rice and spiced curd or else in combination with mashed potatoes and salads of your choice. I was making this for lunch so I combined it with spiced Turkish style yogurt and sesame rice.
Equipment
- Large oven tray
- mixing bowl
Ingredients
For Marination
- 2-3 chicken breast
- 100 gm green curry paste (Thai)
- 3 tbsp crunchy peanut butter
- 2 tbsp lemon juice
- Salt to taste
- 1/4 cup hung curd
Other ingredients for Layering
- 1 beetroot (boiled and pureed)
- 1 fresh celery stick (thinly sliced)
- 1 medium red onion (thinly sliced)
- few cherry tomatoes (cut in halves)
- 2 green chillies (cut in halves)
For Spiced Curd
- 1 cup hung curd or greek yogurt
- 1 tsp crushed black pepper
- A pinch of nutmeg
- A pinch of paprika
- salt to taste
Instructions
For Chicken
- Marinade chicken using all marination ingredients, keep aside for 30 mins.
- Grease the baking tray using some butter/oil and spread beetroot puree as base layer, then add marinated chicken and top with chopped veggies, sprinkle with some salt.
- Cover with foil n cook at 200 degrees for 30-40 mins
- Lower temp to 180 degrees after 20 mins
- Open cover and let it get brown inside oven after oven is off.
- Just before serving, mix the nutmeg, salt and peppers into yogurt to make a spicy Turkish yogurt dip.
- To serve prepare a rice base and dump the chicken over it, top with yogurt and enjoy.