American Spiced Chicken Tray Bake
with Wedges & Garden Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
1 unit
tomato
1 unit
cucumber
1 bag
mixed salad leaves
1 tub
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
¼ tsp
salt
2 tsp
balsamic vinegar
1 tsp
honey
Utensils
Cooking Steps
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.
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!
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.
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.
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.
Thickly slice the chicken. Divide the American spiced chicken tray bake, potato wedges and garden salad between plates. Serve with the garlic aioli.
