Rustic Greek Chicken & Potato Traybake
with Balsamic Asparagus & Parsley
When you bake herby chicken on a tray with asparagus-studded veggies and warming Mediterranean flavours, it allows all the delicious aromas to bake into each other. All you have to do is sit back, relax and watch this traybake work its magic and you'll have dinner plated up in no time.
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
330 g
Chicken Thigh
1 packet
Chopped Potato
1
Zucchini
1
Brown Onion
1
Asparagus
1 packet
Parsley
1 sachet
Mediterranean Spice Blend
1
Carrot
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Slice zucchini into thick rounds.
- Cut carrot into large chunks.
- Cut brown onion into thick wedges. Trim asparagus.
- Place prepped veggies and chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Place chicken thigh on top of veggies then drizzle with olive oil and sprinkle over Mediterranean seasoning. Turn to coat.
- Bake until veggies are tender and chicken is cooked through, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- When traybake has 10 minutes remaining, remove tray from oven and add asparagus.
- Drizzle with olive oil and balsamic vinegar. Season with salt and toss to coat. Roast until tender.
- Slice chicken if preferred.
- Divide Greek chicken and potato traybake between plates.
- Tear over parsley to serve.
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If keeping a portion for later, allow it to cool slightly, then transfer it to a shallow, microwave-safe container and refrigerate promptly. When reheating, microwave on high until piping hot (above 60°C), stirring halfway through. Do not leave the food at room temperature for more than 2 hours. Consume within 3 days. Enjoy!
