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Italian Chicken & Capsicum Bake

Italian Chicken & Capsicum Bake

with Mashed Potato & Green Beans

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Use your oven to create a dish brimming with flavour! Baking chicken with veggies all in one tray results in a saucy and delicious medley that's perfect for mopping up with creamy mashed potatoes. Add some beans for your green fix, and this colourful plate ticks all the boxes!

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 bunch


½ unit

red capsicum

½ unit

red onion

1 packet

chicken thighs

½ sachet

tomato paste

½ sachet

Italian herbs

½ punnet

cherry tomatoes

2 unit


1 bag

green beans

Not included in your delivery

olive oil

1 tsp

brown sugar

2 tsp

balsamic vinegar

¼ tsp

salt (for the chicken)

25 g



2 tbs



¼ tsp

salt (for the mash)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2290 kJ
Fat23.4 g
of which saturates10.7 g
Carbohydrate39.4 g
of which sugars12.4 g
Protein40.6 g
Sodium796 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Bowl
Baking Dish
Baking Paper
Medium Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Chop the red capsicum (see ingredients list) into 1cm strips. Cut the red onion (see ingredients list) into 2cm wedges. In a large bowl, combine the garlic, thyme, tomato paste (see ingredients list), Italian herbs (see ingredients list), 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.


In a large baking dish lined with baking paper, place the capsicum, onion and cherry tomatoes (see ingredients list). Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Arrange the chicken thigh over the veggies and 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. TIP: The chicken and veggies may char, but this just adds to the flavour!


Bring a medium saucepan of salted water to the boil. While the chicken is baking, peel the potato and cut into 2cm chunks. Trim the green beans.


Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. In the last 6 minutes of cook time, place a colander or steamer basket over the saucepan and add the green beans. Cover the green beans with a lid and steam until tender. Transfer the beans to a bowl and season with salt and pepper. Toss to coat and cover to keep warm. Once the potatoes are tender, drain and return to the saucepan.

Mash pottatoes
Mash pottatoes

Add the butter, milk and salt (for the mash) to the saucepan with the potato. Mash with a potato masher or fork until smooth.

Serve up
Serve up

Thickly slice the chicken. Divide the mashed potato and green beans between plates. Top with the Italian chicken and veggies. Spoon over the juices from the baking dish.