Aussie Chicken & Easy Veggie Traybake
with Garlicky Kale & Red Wine Jus- Milk
- Soy
With our pre-prepped roast veg mix and ready to heat red wine jus, you'll only have to worry about cooking the chicken and veg when it comes to tonight's meal because the rest is on us. Dinner done in a flash!
Ingredients
330 g
Chicken Thigh
1
Kale
1 packet
Red Wine Jus
(Contains: Milk, Soy;)
1 sachet
Aussie Spice Blend
1 packet
Roast Veggie Mix
1 packet
Rosemary
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Pick rosemary. • Place roast veggie mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and sprinkle over rosemary. • Toss to coat, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, in a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken thigh, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate and cover to keep warm.
• Finely chop garlic. Thinly slice kale, discarding any larger pieces of stalk. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook kale until softened, 2 minutes (cook in batches if your pan is getting crowded). Add garlic and cook until fragrant, 1 minute. Season to taste.
• In a small microwave-safe bowl, microwave the butter, red wine jus and any chicken resting juices until melted and warmed through, 30 seconds. • Slice chicken. • Divide Aussie chicken, roast veggies and garlicky kale between plates. Spoon over red wine just to serve. Enjoy!
