Marinated chicken pieces with potatoes, onions, tomatoes, and peppers baked together on a single tray in the oven. A simple and filling family-style meal perfect for suhoor, served hot with bread.
Oven-baked chicken tray is one of the easy home dishes in Ramadan, cooked in a single tray with vegetables. A delicious version prepared in an hour.
In Ramadan, families cook it for suhoor because of the easy preparation and minimal cleanup. The dish is tasty and filling, served with bread or rice. Many families use the leftover chicken for sandwiches the next day.
Mix the chicken with the garlic, ginger, spices, lemon juice, and half the oil. Marinate for 20 minutes.
Preheat the oven to 200°C (400°F). Drizzle a large baking tray with the remaining oil. Arrange the potatoes and onion at the bottom. Place the chicken on top. Distribute the tomatoes and peppers.
Cover the tray with aluminum foil and place in the oven for 30 minutes. Uncover and continue for 20 minutes until the chicken browns and the vegetables soften.
Remove and garnish with parsley and drops of olive oil. Serve hot with bread.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Chicken Tray Bake, and how to fix them:
Cover it with foil in the last 10 minutes. The chicken dries out if the temperature is too high.
Cut them small and add them 10 minutes before the chicken.
Double the saffron and lemon before serving.
Lower the heat to 180°C (350°F) and leave it for 10 more minutes.
Three days. Reheat in a 180°C (350°F) oven for 10 minutes.
Two months. Freeze it whole and reheat.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Chicken | Lamb | 1:1 | Longer cooking time by 20 minutes. |
| Potatoes | Pumpkin | 1:1 | A sweeter flavor. |
| Dried lime | Lemon + cumin | 1:1 | Different but acceptable flavor. |
| Ingredient | 4 people | 8 people | 12 people |
|---|---|---|---|
| Chicken | 1200 g | 2400 g | 3600 g |
| Vegetables | 750 g | 1500 g | 2250 g |
| Spices | 15 g | 30 g | 45 g |
| Oil | 80 ml | 160 ml | 240 ml |
Cover the tray in the first stage with aluminum foil to steam-cook, then uncover to brown. The vegetables at the bottom blend with the chicken juices. Saffron and lemon before serving make a flavor difference.
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