Nan's Chicken Thigh Traybake
with Pumpkin Wedges & Aioli
Our popular Nan's special seasoning, with paprika, pepper and garlic, instantly adds a rich, traditional flavour to succulent chicken thigh. Add aioli yoghurt and roasted veggies for a dish worth enjoying again and again.
Always refer to the product label for the most accurate ingredient and allergen information.
1
butternut pumpkin
1
carrot
1
capsicum
½
red onion
1 sachet
Nan's special seasoning
1 packet
chicken thighs
1 packet
flaked almonds
(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)½ packet
Greek-style yoghurt
(ContainsMilk)½ packet
garlic aioli
(ContainsEgg)1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tsp
plain flour
(ContainsGluten)
Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into 1cm wedges. Cut the carrot into 1cm chunks. Thinly slice the capsicum. Cut the red onion (see ingredients list) into 2cm wedges.
TIP: Peel the pumpkin if you prefer!
Divide the veggies between two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast until golden and tender, 25-30 minutes.
While the veggies are roasting, combine the Nan’s special seasoning and plain flour in a bowl. Add a drizzle of olive oil and season with salt and pepper. Add the chicken thigh and toss to coat. Move the veggies to one side of an oven tray and add the chicken. Roast until cooked through, 20 minutes.
While the chicken is roasting, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. In a small bowl, combine the Greek-style yoghurt (see ingredients) and garlic aioli (see ingredients).
When the veggies are done, add the baby spinach leaves to the tray and gently toss to combine.
Divide the roast veggies and Nan’s chicken between plates. Serve with the aioli and garnish with the flaked almonds.