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Italian Chicken Tray Bake

Italian Chicken Tray Bake

with Potato Mash & 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:Kid FriendlyUnder 650kcalNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 bunch

thyme

½ sachet

tomato paste

½ sachet

Italian herbs

(May be present Gluten)

1 packet

chicken thigh

½

capsicum

½

red onion

½ punnet

cherry tomatoes

2

potato

1 bag

green beans

Not included in your delivery

Olive Oil

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

½ tbs

balsamic vinegar

¼ tsp

salt (for the chicken)

40 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

¼ tsp

salt (for the mash)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2598 kJ
Fat31 g
of which saturates14.3 g
Carbohydrate40.5 g
of which sugars14.6 g
Protein41.4 g
Sodium777 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Lid
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of water to boil. Finely chop the garlic. Pick the thyme leaves. In a large bowl, combine the garlic, thyme, tomato paste (see ingredients), Italian herbs (see ingredients), 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.

2

Chop the capsicum (see ingredients) into 1cm strips. Cut the red onion (see ingredients) into 2cm wedges.

3

In a baking dish lined with baking paper, place the capsicum, onion and cherry tomatoes (see ingredients). 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, 25-30 minutes. TIP: Chicken is cooked through when it's no longer pink inside. TIP: The chicken and veggies may char, but this just adds to the flavour!

4

While the chicken is baking, peel the potato and cut into 2cm chunks. Cook the potato in the 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 the mash) to the potato. Mash with a potato masher or fork until smooth. Cover to keep warm.

5

While the potato is cooking, trim the green beans. In the last 10 minutes of veggie cook time, remove the oven tray and add the green beans to any free space on the tray, drizzle with olive oil and season with salt and pepper. Return the tray to the oven and bake until tender, 10 minutes.

6

Slice the chicken. Divide the potato mash, green beans, Italian chicken and veggies between plates. Spoon over the juices from the baking dish.