Easy Cheesy Chicken Traybake
with Aussie-Spiced Potatoes & Salad
- Eggs
- Milk
Upgrade your weeknight dinner by whipping up this fuss-free traybake, complete with all the trimmings. The salad works a treat with the cheesy tomato topping, providing some sweetness and acidity to cut the richness. This recipe is under 650kcal per serving.
Ingredients
1 packet
chicken thigh
1 packet
tomato paste
1 packet
garlic paste
1 bag
chopped potato
1
Red Apple
1
carrot
1 bag
mixed salad leaves
1 packet
mayonnaise
(Contains: Eggs)
1 packet
Cheddar cheese
(Contains: Milk)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, combine tomato paste, garlic paste and a drizzle of olive oil. Add chicken thigh, then turn to coat. Season with salt and pepper. • Place chicken on a lined oven tray. Top with shredded Cheddar cheese.
Little cooks: Help out by sprinkling the cheese over the chicken.
• On a second lined oven tray, spread out chopped potato. Drizzle with olive oil, sprinkle with Aussie spice blend and season. Toss to coat. • Bake chicken and potato until potato is tender and chicken is cooked through, 20-25 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, thinly slice apple into wedges. Grate carrot. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add apple, carrot and mixed salad leaves. Toss to combine.
Little cooks: Lend a hand by tossing the salad.
• Divide cheesy tomato chicken, Aussie-spiced potatoes and salad between plates. • Serve with mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The cheesy tomato chicken and Aussie-spiced potatoes were a clear crowd-pleaser, with many calling it a healthier take on a chicken parma. Some found the tomato paste topping a little overpowering, and a few felt the chicken needed extra seasoning.
- Ease of prep: This is a genuinely quick and easy weeknight meal — most found it simple to put together, and the oven does most of the work.
- Suggestions: Many customers preferred chicken breast over thigh, finding thighs too fatty or chewy; swapping to breast also improved texture. A few noted the chicken took longer than the suggested 20–25 minutes, and one reviewer recommended adding the Aussie spice blend to the potatoes after roasting to prevent it from burning. One reviewer found cooking everything on one tray worked just as well, and another suggested using a baking dish rather than a flat tray to keep the cheese from sliding off.
- Leftovers: Most agreed this dish is best enjoyed fresh on the day; one reviewer noted the chicken thigh did not reheat well and was discarded, while another successfully used leftovers as wraps the next day.
- Portions: Chicken portions were a common concern, with many noting that thighs shrink considerably during cooking and one piece per person often wasn't enough — especially for larger households.
- Salad: The apple in the salad divided opinions — some loved the refreshing sweetness it added, while others skipped the fruit entirely. Several customers felt a warm vegetable side would suit the dish better in cooler weather.
