Chimichurri Chicken Tray Bake

• 190 g chicken, cut into 3 cm pieces — Boneless skinless chicken breast, raw
• 180 g potatoes, halved — Raw baby potatoes
• 100 g zucchini, thickly sliced — Raw zucchini
• 90 g pepper, cut into 3 cm pieces — Raw red bell pepper
• 70 g chickpeas — Canned chickpeas, drained and rinsed
• 100 g tomatoes — Raw cherry tomatoes
• 10 g cilantro, chopped — Fresh cilantro
• 10 g parsley, chopped — Fresh flat-leaf parsley
• 20 g lemon juice — Fresh lemon juice
• 3 g garlic, grated — Raw garlic
• 0.8 g oregano — Dried oregano leaves
• 10 g oil, divided — Extra-virgin olive oil
• 0.8 g salt, divided — Fine salt

Method

1. 1Start the potatoesHeat oven to 425°F. Allow it to preheat fully before adding the food.425°FLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Use oven mitts around the hot tray.
2. 2Toss potatoes with 4 g oilToss potatoes with 4 g oil and half the salt and roast cut-side down for 10 minutes.10 minLook for: Potatoes begin to brown and release cleanly from the tray.
3. 3Measure ingredients: Mix the chimichurriMeasure chicken breast, cilantro, flat leaf parsley, lemon juice, and garlic using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the chimichurriStir cilantro, parsley, lemon, garlic, oregano, 4 g oil, and one-quarter of the salt for 60 seconds; keep the chimichurri separate from utensils used for raw chicken.1 minLook for: The cilantro-parsley chimichurri is vivid green and spoonable.Safety: Use a clean cup and utensils for the chimichurri.
5. 5Roast the chicken, zucchini, pepper, chickpeas, and tomatoesTurn the potatoes. Toss chicken, zucchini, red pepper, chickpeas, and tomatoes with remaining 2 g oil and salt.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Spread in one layerSpread in one layer, and roast 15 to 18 minutes until chicken reaches 165°F.18 min · 165°FLook for: Chicken is browned, potatoes are tender, zucchini and red pepper have browned edges, chickpeas are hot, and tomatoes are blistered.Safety: Verify chicken reaches 165°F.
7. 7Rest and add chimichurriRest the chicken, potatoes, zucchini, red pepper, chickpeas, and tomatoes on the tray for 5 minutes.5 minLook for: The full resting or chilling time is complete.
8. 8Toss them with half the cilantro-parsley chimichurriToss them with half the cilantro-parsley chimichurri and spoon the remaining chimichurri over the plated serving.Look for: The roasted edges remain visible beneath a light cilantro-parsley sheen.Safety: Serve promptly or refrigerate within 2 hours.