Italian Chicken Traybake
with Potato Mash
Baking chicken with a herby, tomatoey marinade alongside a whole lot of veggies results in a deliciously saucy meal that's perfect with creamy mash. Complete the dish with the beans for crunch and your green veggie fix.
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
2 clove
garlic
1 g
thyme
½ packet
tomato paste
½
capsicum
½
red onion
½ punnet
Snacking Tomatoes
1 g
green beans
1 packet
chicken breast
2
potato
½ sachet
Italian herbs
Not included in your delivery
1
olive oil
1 tsp
brown sugar
½ tbs
balsamic vinegar
¼ tsp
salt
2 tbs
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Finely chop the garlic. Pick the thyme leaves. In a lined baking dish, combine the garlic, thyme, tomato paste (see ingredients), Italian herbs (see ingredients), brown sugar, balsamic vinegar, the salt and a drizzle of olive oil. Add the chicken thigh. Season with pepper, then toss to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to chicken breast, place your hand flat on top of chicken breast. Slice through horizontally to make two thin steaks. Add to baking dish with marinade.
Slice the capsicum (see ingredients) into thin strips. Cut the red onion (see ingredients) into thick wedges.
Move the chicken thigh to one side of the baking dish, then place the capsicum, onion and cherry tomatoes (see ingredients) on the other side. Drizzle with olive oil. Season, then spread out evenly. Arrange the chicken thigh on top. 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ When veggies have 12 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
While the veggies and chicken are baking, peel the potato, then cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter and milk. Season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!
While the potato is cooking, trim the green beans. When the traybake has 10 minutes remaining, remove it from the oven. Add the green beans to any free space. Drizzle with olive oil, then season. Return to the oven and bake until tender, 10 minutes.
Slice the Italian chicken. Divide the baked veggies and potato mash between plates. Top with the chicken. Spoon over any juices from the baking dish to serve.
