Italian-Style Chicken & Veggie Bake
with Olives, Capers & Rocket
Salty capers, briny olives, and a hint of chilli bring the puttanesca flavours to this quick-and-easy traybake. The chicken and herb-seasoned veggies soak up all the zesty goodness, making this a simple, flavour-packed dinner that's sure to impress.
Ingredients
1
Brown Onion
1
Zucchini
1 packet
Chopped Potato
1
Tomato
1 sachet
Tomato & Herb Seasoning
330 g
Chicken Thigh
1 packet
Capers
1 packet
Kalamata Olives
1 sachet
Chilli Flakes
1 packet
Rocket
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced.
• Cut zucchini into large chunks.
• Slice brown onion and tomato into thick wedges.
• Place zucchini, onion and chopped potato in a large baking dish.
• Drizzle with olive oil, sprinkle with tomato & herb seasoning and toss to coat. Roast until tender, 25-30 minutes.
TIP: If your baking dish is crowded, divide between two dishes.
- When veggies have 15 minutes remaining, season chicken thighs both sides
- Remove tray from oven, add tomato wedges, Kalamata olives and capers, tossing to coat.
- Preheat oven to 220°C/200°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken thigh until browned, 2 minutes each side.
- Transfer chicken to lined oven tray and bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
- In a medium bowl, combine rocket with a drizzle of olive oil and vinegar. Season.
- Divide chicken between plates. Toss roast veggies then divide between plates with chicken. Spoon over any remaining sauce from baking dish. Garnish with a pinch of chilli flakes (if using). Enjoy!
