Chicken, shallot, sundried tomato, and olive traybake

Just a touch of the Mediterranean and everything on one tray, this tasty chicken dish recipe could not be simpler.   

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 35 minutes

You’ll need

4 large echalion shallots, peeled and quartered, root attached

8 chicken thighs, skin on


2 tbsp olive oil

100g sundried tomatoes (we used Isle of Wight slow roasted plum tomatoes)

100g olives (we used Real Olive Co Kalamata olives)

2 tbsp sherry vinegar

Thyme leaves

What to do

Preheat the oven to 200⁰c

Put the shallots and chicken on a shallow baking sheet, season well, drizzle with olive oil and roast for 30 minutes.

Remove tray from the oven and add tomatoes and olives and return to the oven for five minutes.

Drizzle with sherry vinegar, sprinkle with thyme leaves and serve.

Recipe courtesy of UK Shallot

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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