03/06/2025
Mexican Chicken Tray Bake🔥
Ingredients Mexican Spice Rub:
5 tbsp whole cumin seeds
5 tbsp whole coriander seeds
5 tbsp dried oregano (preferably Mexican oregano)
2 ½ tsp black peppercorns
2 ½ tsp Garlic flakes
2 Dried Chipotle Peppers
2 ½ tsp Smoked paprika
4 tbsp Flaky sea salt (If you use fine salt then lower the amount to 2 Tbsp)
For the Tray Bake:
8 bone-in, skin-on chicken thighs (about 1kg)
2 tbsp olive oil or vegetable oil
1 large onion, sliced wedges
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
3 cloves garlic, minced
2 - 3 tbsp Mexican spice rub
1 lime, cut into wedges
Fresh coriander leaves, for garnish
Salt and pepper, to taste
Method:
Step 1 – Start by toasting the whole cumin and coriander seeds in a dry pan until they are fragrant. Add them to your blender jug along with the oregano, peppercorns, garlic flakes, Smoked Paprika, Flaky Salt, and Chipotle Peppers. Grind the spices on a low setting until it forms a smooth rub.
Step 2 - Preheat the oven to 180°C. Drizzle the chicken thighs with olive oil, and rub them all over with the spice mix, making sure they’re well coated.
Step 3 - Add the sliced onion, bell peppers, and minced garlic to a baking tray Drizzle with a little olive oil and salt, toss to coat, then spread the veg evenly around the tray. Nestle the chicken thighs in among the veggies.
Step 4 - Roast in the oven for about 40-45 minutes, or until the chicken skin is golden and crisp and the meat is cooked through.
Step 5 - Remove from the oven and squeeze over the lime wedges. Scatter with fresh coriander leaves and serve straight from the tray.
Prep time: 15 minutes Cooking time: ~40-45 minutes (roasting in the oven)
Total time: 55-60 minutes
Yields: 4 – 6 Servings
