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Portuguese chicken, pear and potato tray bake

Serves4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Portuguese chicken tray bake

 3 pears, quartered, cored
 3 tbsp olive oil
 1 tbsp Portuguese chicken seasoning
 2 garlic cloves, crushed
 1 lemon, cut into wedges
 6 skinless chicken thigh cutlets, bone-in (1.5kg), trimmed
 500 g medium washed potatoes, cut into 2cm thick slices
 250 g brussel sprouts, halved
  cup coarsely chopped fresh parsley
 Couscous, to serve, optional

Preheat oven 200°C fan forced. Combine oil, seasoning and garlic in a bowl, add juice from 1 lemon wedge. Arrange the chicken in a single layer in a greased roasting pan. Spoon half of the oil mixture over the chicken, turn to coat. Roast for 10 minutes.


Meanwhile, arrange potatoes on a microwave-safe plate. Cover with damp paper towel. Microwave 4 minutes. Transfer to a greased large roasting pan. Add the pears and Brussel sprouts. Spoon over the remaining spiced oil mixture, turning to coat. Place vegetables into the oven on the shelf above the chicken. Roast together 30-35 minutes, turning the vegetables once, until chicken is cooked through and vegetables golden.


Arrange the chicken over the pears and vegetables. Pour over any pan juices. Sprinkle with parsley. Serve with remaining lemon wedges and couscous if desired.

Nutrition Facts

Servings 4