Persian-style chicken tray bake with pearl couscous
What you’ll need for this chicken bake recipe
Tray bakes are a great option for weeknight dinners because they are generally quick to get on and less dishes are used, meaning less washing up!
In this tray bake chicken recipe pomegranate molasses is used. This is an intensely sweet-tart syrup that pairs well with Middle Eastern style savoury dishes. Once opened, store in the refrigerator. Its available from some supermarkets and larger greengrocers.
More tray bake ideas
Keen to put your baking dish to good use by adding a few more tray baked chicken recipes to your weekly meal plan? This oven-baked risotto with chicken, rocket and tomato is ideal for busy weeknights. Or try this simple one-pan chicken and sage bake, inspired by the Italian classic veal saltimbocca.
This lemon and parmesan pan chicken isn’t a one tray bake, but it is a one-pot. Serve with creamy potato mash for a delicious dinner.
Preheat oven to 200°C (180°C fan-forced). Place the paprika, oil, honey, vinegar, garlic, onion, capsicum, currants and chicken skin side down in an oiled medium-sized baking dish. Season and toss to combine.
Roast uncovered for 40 minutes. Carefully remove the chicken, add the couscous and stock and stir to combine. Return the chicken skin side up and cook for 25-30 minutes, or until the couscous is tender and chicken is golden. Set aside to rest for 5 minutes.
Meanwhile, combine the pistachio, olives, herbs and lemon juice in a small bowl, toss to combine.
Sprinkle over the herb salad mixture. Serve drizzled with a little pomegranate molasses if desired.