Nan's One-Tray Roast Chicken & Veggies
with Almonds & Dill-Parsley Mayo
In this fab and failproof traybake, Nan's special seasoning adds a rich, traditional flavour to succulent chicken thigh. Complete with hearty sweet potato, herby mayo and golden flaked almonds for crunch, no element has been missed here!
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
1 packet
Baby Spinach Leaves
1
Zucchini
1 packet
Roast Veggie Mix
1
Brown Onion
330 g
Chicken Thigh
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
1 sachet
Nan's Special Seasoning
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut zucchini into bite-sized chunks.
• Cut brown onion (see ingredients) into thick wedges.
• Place roast veggie mix, zucchini and brown onion on a lined oven tray. Drizzle
with olive oil, then toss to coat. Roast until golden and tender, 10 minutes.
TIP: Divide between two trays with your tray is getting crowded!
• Remove tray with veggies from oven. Move veggies to one side of the tray, then
add chicken thigh to the other side.
• Sprinkle chicken with Nan’s special seasoning and drizzle with olive oil, turning
to coat.
• Roast until veggies are caramelised and chicken is browned and cooked through,
14-16 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• To the veggie tray, add baby spinach leaves and a drizzle of vinegar. Toss to
combine. Season to taste with salt and pepper
• Divide roasted veggies between plates.
• Top with roast chicken and a dollop of dill & parsley mayonnaise.
• Sprinkle with flaked almonds to serve. Enjoy!
