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American Spiced Chicken Tray Bake

American Spiced Chicken Tray Bake

with Wedges & Garden Salad

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Create a family feast of colourful veggies and juicy chicken! The mild spices bring an All-American flavour to the chicken, and as it's all cooked together on the same tray, the spices get a chance to mix and mingle in the oven. Served with a fresh green salad on the side, this is a meal that you'll want again and again!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SulphitesEgg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potatoes

2 clove

garlic

2 unit

carrot

1 unit

red capsicum

1 unit

corn

1 packet

chicken thigh

1.5 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 unit

tomato

1 unit

cucumber

1 bag

mixed salad leaves

1 tub

garlic aioli

(ContainsEgg)

Not included in your delivery

olive oil

¼ tsp

salt

2 tsp

balsamic vinegar

1 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2600 kJ
Fat30.9 g
of which saturates5.9 g
Carbohydrate41.7 g
of which sugars12 g
Dietary Fibre0 g
Protein40.7 g
Cholesterol0 mg
Sodium647 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with a generous pinch of salt and pepper and toss to coat. Bake on the top rack until tender, 30-35 minutes. TIP: Cut the potatoes to the correct size to ensure they cook in the allocated time.

2

While the potatoes are baking, finely chop the garlic (or use a garlic press). Chop the carrot (unpeeled) into thin rounds. Chop the red capsicum into 2cm chunks. Slice the kernels from the corn cob. In a large bowl, combine the garlic, chicken thigh, 1 1/2 sachets All-American spice blend and a good drizzle of olive oil. Season with the salt and pepper and toss to coat. SPICY! This is a mild spice blend, but feel free to add less if you're sensitive to heat!

3

Place the carrot, red capsicum and corn on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly across the tray and nestle the chicken thigh amongst the veggies. Bake until the veggies are tender and the chicken is cooked through, 20-25 minutes.

4

While the chicken is baking, thinly slice the tomato and cucumber into half-moons. In a large bowl, combine the balsamic vinegar, honey and a good drizzle of olive oil.

5

Just before serving, add the mixed salad leaves, tomato and cucumber to the bowl with the dressing and toss to coat. Season to taste with salt and pepper.

6

Thickly slice the chicken. Divide the American spiced chicken tray bake, potato wedges and garden salad between plates. Serve with the garlic aioli.