Easy Chicken Tray-Bake
with Roast Veggies, Salad and Mango Chutney Yoghurt
The trick to this tray bake is to make sure everything is well spread out. Giving the chicken and veggies enough room is important as it ensures they get lovely crispy edges. Use two trays if you need to, swapping round their position in the oven halfway through cooking.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
New Potatoes
8
Chicken Drumstick
1
Lemon
¾
Ground Turmeric
1
Curry Powder Mix
2
Red Pepper
2
Red Onion
40
Mango Chutney
1
Greek Style Yoghurt
(Contains Milk)
1
Flat Leaf Parsley
1
Honey
2
Olive Oil for the dressing
1
Cucumber
(May contain Celery)
2
Steve's Leaves Peashoots - DO NOT USE
Not included in your delivery
3
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Quarter the new potatoes and pop them on a baking tray with the chicken. TIP: Use the biggest baking tray you have - there's a lot to fit on! Use two if necessary. Zest the lemon into a small bowl. Mix in the turmeric, curry powder and olive oil for the spices (amount specified in the ingredient list). Season with salt and black pepper then pour over the potatoes and chicken. Toss to coat evenly.
Roast the potatoes and chicken on the top shelf of your oven until the potatoes are browned and crispy and the chicken is cooked through, 35-40 mins. TIP: The chicken is cooked when it is no longer pink in the middle. If using two baking trays, put one on the top shelf and one on the middle and remember to swap them round halfway through cooking.
Meanwhile, halve, then remove the core from the red pepper and cut into 1cm thick slices. Halve, peel and thinly slice the red onion into half moons. When the potatoes and chicken are 20 mins into their cooking time, remove the baking tray(s) from your oven. Add the pepper and onion and toss so everything is evenly coated in oil (add a little more if necessary). Roast for the remaining 15 mins.
While everything is cooking, put the mango chutney and Greek yoghurt in another small bowl and mix them together. Roughly chop the parsley (stalks and all).
Put the honey in a large bowl. Squeeze in the lemon juice and add the olive oil for the dressing (amount specified in ingredient list). Season with salt and black pepper then whisk together. Remove the top and bottom from the cucumber, then thinly slice into rounds. Just before the potatoes, chicken and veggies come out of the oven, add the pea shoots and cucumber to the bowl with the dressing and toss together.
Once the potatoes, chicken and veggies are cooked, add the parsley and toss to distribute it evenly. Serve on plates with some salad alongside and a spoonful of mango chutney yoghurt. Enjoy!
