Italian Chicken & Veggie Tray Bake
with Mashed Potato
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
1
Brown Onion
4
Garlic
660 g
Chicken Thigh
1 packet
Snacking Tomatoes
1
Capsicum
1 packet
Green Beans
1
Potato
1 sachet
Rustic Herb Spice Blend
1 packet
Tomato Paste
1 sachet
Thyme
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Cut the red capsicum into 1cm strips. Slice the brown onion into 2cm wedges. In a large bowl, combine the garlic, thyme, tomato paste, rustic herb spice blend, brown sugar, balsamic vinegar, salt (for the chicken) and a good drizzle of olive oil. Add the chicken thigh, season with pepper and toss to coat. Bring a large saucepan of salted water to the boil.
In a large baking dish lined with baking paper, place the capsicum, onion and cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Arrange the chicken thigh over the veggies. Bake until the veggies are tender and the chicken is cooked through, 20-25 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
While the chicken is baking, peel the potato and cut into 2cm chunks. Trim and halve the green beans.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt (for mash) to the saucepan with the potato. Mash with a potato masher or fork until smooth.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and cook until tender, 4-5 minutes. Season with salt and peppper.
Thickly slice the chicken. Divide the Italian chicken and veggies and mashed potato between plates. Spoon over the juices from the baking dish.
