Whether you're cooking for one or feeding a crowd, these effortless oven recipes make the most of your trusty aluminum tray.

IF you fancy serving up something hearty, wholesome and seriously easy then Mary Berry has you covered. The national treasure ...

Preheat oven to 160c. Make sure the chicken pieces are clean and dry, then stab a few times with a sharp knife. Massage in light olive oil and lemon juice, and season lightly with salt and pepper.

Place carrots and spring onions in a large baking tray, and lay the chicken thigh fillets on top. Mix 6 tablespoons teriyaki sauce with water, pour over chicken and bake for 20 minutes.

Ingredients 1kg chicken-thigh cutlets (bone in, skin on) 100g Greek yoghurt 2 tsp smoked paprika 3 garlic cloves, peeled and grated on a microplane zest and juice of 1 lemon 2 tsp dried oregano ¼ ...

Chicken thighs are seriously the supermarket’s most underappreciated product. They’re inexpensive, easy to work with, and ...

Ingredients 800g chicken thighs, cut into pieces 60ml (¼ cup) Shaoxing rice wine 2 tbsp light soy sauce 12 whole dried chillies 4 garlic cloves, chopped 1 tbsp caster sugar ½ tsp crushed Sichuan ...

By Gretchen McKay Pittsburgh Post-Gazette (TNS) Jun 11, 2024 Updated Sep 17, 2024 ...

Preheat the oven to 220℃ or higher. A chicken tray bake can take a lot of heat. Pour half of the oil into a deep, large oven roaster. Add the chicken thighs and toss them in the oil on both sides.

Place carrots and spring onions in a large baking tray and lay the chicken thigh fillets on top. Mix 6 tablespoons teriyaki sauce with water, pour over chicken and bake for 20 minutes.