Herby Chicken Tray Bake
A tray bake is the oven equivalent of the one pot meal. Chicken, potatoes and herbs all come together in this tasty, easy tray bake. A low maintenance midweek meal that can be prepared with the absolute minimum amount of effort. There will be no leftovers on this tray bake.
5 large potatoes, sliced thin – no more than 1/4 inch
2 Cornish game hens, backbones cut out, split in half
5-6 whole cloves of garlic
2 sprigs fresh rosemary
3-4 leaves fresh sage
1 teaspoon olive oil
Salt & Pepper
Large baking dish with a rack
Preheat oven to 350 degrees
Combine the potatoes, olive oil, salt & pepper in a bowl and mix thoroughly. Set aside.
To prepare the chicken:
Using kitchen shears, cut out the backbone of each hen. Flip over and flatten. Using a sharp knife, cut down between the breasts and cut the chicken in half.
Arrange the potatoes in a single layer in the bottom of a baking dish.
Scatter the garlic, rosemary and sage on top of the potatoes. Then place the rack over the potatoes.
Season the chicken on back side with salt and pepper. On the skin side, lightly coeat the chicken with oil to help brown, and then add salt and pepper. Bake at 350 degrees for 35-40 minutes.
After 40 minutes, remove the pan from the oven, and increase the temperature to 400 degrees.
Remove the chicken and rack. Remove the rosemary and sage leaves from the potatoes. (You can, at this point, strip the needles from the rosemary and add back to the potatoes if you choose). Mix the potatoes well. Place the chicken itself back on the bed of potatoes. Roast at 400 degrees for another 10 minutes or until the chicken and potatoes are browned and crispy.