One-Tray Herby Roast Chicken & Veggies

Name: One-Tray Herby Roast Chicken & Veggies with Almonds & Herby Mayo
Total time: 30m
Yield: 2
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 packet Baby Spinach Leaves; 330 g Chicken Thigh; 1 packet Flaked Almonds; 1 Zucchini; 1 packet Roast Veggie Mix; 1 Brown Onion; 1 sachet Nan's Special Seasoning; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Almonds & Herby Mayo

4.5(133)

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Calories

:

662 kcal

Protein

:

42.7g protein

Difficulty

:

Easy

Kid Friendly

Allergens:

Eggs
Almond
May contain traces of allergens
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut

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! We’ve replaced the zucchini in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs;)

1 packet

Baby Spinach Leaves

330 g

Chicken Thigh

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

Zucchini

1 packet

Roast Veggie Mix

1

Brown Onion

1 sachet

Nan's Special Seasoning

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Energy (kJ)2770 kJ

Calories662 kcal

Fat39.7 g

of which saturates7.7 g

Carbohydrate33.7 g

of which sugars18.6 g

Dietary Fibre12 g

Protein42.7 g

Sodium710 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced.
• Cut capsicum into bite-sized chunks.
• Cut brown onion (see ingredients) into thick wedges.
• Place roast veggie mix, capsicum and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast both trays until golden and tender, 10 minutes.

TIP: Divide between two trays with your tray is getting crowded!

2

• Remove tray with veggies from oven. Move veggies to one side of tray, then add chicken thigh to the other side.
• Sprinkle chicken with Nan’s seasoning and drizzle with olive oil, turning to coat.
• Roast until chicken is browned and cooked through, 14-16 minutes.

TIP: Chicken is cooked through when it’s no longer pink inside.

3

• To the roasted veggie and chicken tray, add baby spinach leaves and a drizzle of vinegar. Toss to combine. Season to taste.

4

• Divide roasted veggies between plates.
• Top with herby roast chicken and a dollop of dill & parsley mayonnaise.
• Sprinkle with flaked almonds to serve. Enjoy!