Nan's Chicken Thigh Traybake
with Pumpkin Wedges & Garlic Aioli
Our popular Nan's special seasoning instantly adds a rich, traditional flavour to succulent chicken thigh. Add garlic aioli and roasted pumpkin wedges for a dish worth enjoying again and again.
This recipe is under 650kcal per serving.
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 packet
flaked almonds
(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)1 bag
baby spinach leaves
1 packet
garlic aioli
(ContainsEgg)1 packet
chicken thighs
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1 tsp
plain flour (or gluten-free plain flour)
(ContainsGluten)
Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into thin wedges. Cut the carrot into rounds. Thinly slice the capsicum. Cut the red onion (see ingredients) into thick wedges. TIP: Peel the pumpkin if you prefer!
Spread the veggies over two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in a single layer. Roast until golden and tender, 10 minutes.
While the veggies are roasting, place the chicken thigh, Nan's special seasoning and plain flour in a bowl. Season. Drizzle with olive oil and toss to coat.
Move the veggies to one side of an oven tray and add the chicken. Roast until the veggies are golden and the chicken is cooked through, 15-20 minutes. TIP: The chicken is cooked through when it's no longer pink inside.
When the veggies are done, combine the baby spinach leaves and roasted veggies in a bowl. Gently gently toss to combine. TIP: Add the baby spinach leaves to the veggie tray and save on washing up!
Divide the roast veggies between plates and top with the Nan's chicken. Serve with the garlic aioli and garnish with the flaked almonds.