[Hands-Free Traybake] Greek Double Chicken & Potato Bake
with Asparagus & Parsley
Calories
:
630 kcalProtein
:
69.8g proteinPreparation Time
:
35 minutesDifficulty
:
EasyProduced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
660 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
•Baking Sheet with Baking Paper
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- Slice chicken if preferred.
- Divide Greek chicken and potato traybake between plates.
- Tear over parsley to serve. Enjoy!
