Prep Time 50 Min
Cook Time 50 Min
Servings7 servings People
Calories520 kcal
This oven chicken tray is something I throw together when we need a big lunch without much work in my kitchen. It’s common for family meals around here, especially weekends when everyone’s around the table. You marinate the thighs and wings with a mix of spices like curry, chili paste, and mixed blends, layer them over sliced onions in a tray, bake low and slow at first from the bottom, then finish with peppers under the grill. The onions end up soft and sweet under the chicken, catching all the drippings. Prep is about 50 minutes if you include washing and mixing, bake another 50. Serves 7 easily. Last time I made it, I skipped scoring one thick thigh and had to leave it in extra 8 minutes – now I always slash them a few times so heat gets through. Garlic cloves roast up mild between the pieces, and the skin crisps nicely. I serve it with plain rice or bread to mop up juices. If you’re feeding a crowd, double the onions for better base. It’s practical because once in the oven, hands are free. Pairs well with a simple salad.(Spicy Sheet Pan Chicken Dinner)
Ingredients
- 7 bone-in, skin-on chicken thighs
- 7 cleaned chicken wings
- 1 tomato, grated
- 10 garlic cloves, peeled
- 3 tablespoons sunflower oil
- 1 large onion, sliced into thick rounds
- 1 teaspoon tomato paste
- 1 1/2 teaspoons hot chili paste
- 2 teaspoons mixed spices
- 1/4 teaspoon chili powder
- 2 teaspoons curry powder
- 1/4 teaspoon black pepper
- Salt to taste
- 1 green bell pepper, sliced
Instructions
- Wash the chicken thighs and wings with vinegar and lemon juice mixed, rinse thoroughly.
- Put chicken in a big dish, add oil, all the pastes and spices, salt, mix until everything sticks to the meat.
- Line baking tray with onion rounds covering the whole bottom.
- Lay chicken skin up on onions, score bigger pieces, slip garlic cloves around.
- Grate tomato over the top.
- Bake in hot oven bottom heat only, no peeking, 40 minutes.
- Add pepper slices, raise rack near top heat, 10 more minutes till crispy.
Why You’ll Love This Recipe
- Takes little active time, mostly oven does work.
- Chicken stays juicy inside, skin and onions get good texture contrast.
- Fits big families or leftovers for next day without drying out.
Chef’s Tips for Perfection
- Score thick chicken so it cooks through evenly, avoids raw spots.
- Bottom heat crisps onions first; don’t skip or base stays wet.
- Tone down chili paste if kids eat it, or add lemon squeeze after.
Storage and Reheating
Store leftovers covered in fridge up to 3 days. Reheat in 350F oven 15-20 minutes to crisp skin again; microwave works but makes it softer.
Nutritional Notes
About 520 calories per serving, mostly from chicken fat and skin, with protein around 35g, some fiber from veggies and onions.
