Italian Chicken Tray Bake

Name: Italian Chicken Tray Bake with Potato Mash & Green Beans
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 clove garlic; 1 bunch thyme; ½ sachet tomato paste; 1 tsp brown sugar; ½ tbs balsamic vinegar; ½ capsicum; ½ red onion; 2 tomato; 2 potato; 40 g butter; 2 tbs milk; 1 bag green beans; ½ sachet Italian herbs; ½ tsp salt (for the chicken); 1 packet chicken thigh; ¼ tsp salt (for the mash)

with Potato Mash & Green Beans

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Baking chicken with veggies all in one tray results in a saucy and delicious meal that's perfect with a creamy potato mash. Add some beans for your green fix, and this colourful plate ticks all the boxes!

This recipe is under 650kcal per serving

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 bunch

thyme

½ sachet

tomato paste

capsicum

red onion

tomato

potato

1 bag

green beans

½ sachet

Italian herbs

1 packet

chicken thigh

Not included in your delivery

olive oil

1 tsp

brown sugar

½ tbs

balsamic vinegar

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

½ tsp

salt (for the chicken)

¼ tsp

salt (for the mash)

Nutritional Values

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

•Large Pan

•Baking Dish

Cooking Steps

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 drizzle of olive oil. Add the chicken thigh, season with pepper and toss to coat.

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

In a large baking dish lined with baking paper, place the capsicum, onion and 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 and bake until the veggies are tender and the chicken is cooked through, 25-30 minutes.

TIP: The chicken and veggies may char, but this just adds to the flavour! Chicken is cooked through when it is no longer pink inside.

While the chicken is baking, peel the potato and cut into bite-sized chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt (for the mash). Mash with a potato masher or fork until smooth. Cover to keep warm.

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. Return the tray to the oven and bake until tender, 10 minutes.