Name: Garlic and Oregano Chicken, Pepper and Potato Traybake with Baby Plums and Pesto Mayo
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 450 grams Potatoes; 1 sachet(s) Dried Oregano; 1 unit(s) Bell Pepper**; 2 unit(s) Garlic Clove**; 3 unit(s) British Chicken Thighs**; 1 sachet(s) Lemon & Herb Seasoning; 32 grams Fresh Pesto; 125 grams Baby Plum Tomatoes; 2 tbsp Mayonnaise; 2 tbsp Olive Oil

HelloFresh

Recipes

Italian Recipes

Garlic and Oregano Chicken, Pepper and Potato Traybake

with Baby Plums and Pesto Mayo

Get 50% off 1st box + free snacks for life!

Allergens:

Milk

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.

Total45 minutes

Active 40 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Oregano

1 unit(s)

Bell Pepper**

(May contain traces of: Celery)

2 unit(s)

Garlic Clove**

3 unit(s)

British Chicken Thighs**

1 sachet(s)

Lemon & Herb Seasoning

32 grams

Fresh Pesto

(Contains: Milk)

125 grams

Baby Plum Tomatoes

Not included in your delivery

2 tbsp

Mayonnaise

2 tbsp

Olive Oil

Nutritional information

Energy (kJ)3358 kJ

Energy (kcal)802 kcal

Fat44.5 g

of which saturates9 g

Carbohydrate54.7 g

of which sugars8.7 g

Dietary Fibre7.6 g

Protein40 g

Salt0.8 g

Potassium91.5 mg

Calcium6.2 mg

Iron0.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Large Bowl

•Small Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt, pepper and the oregano, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

In the meantime, halve the pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press).

In a large bowl, add the chicken thighs, olive oil (see ingredients for amount), garlic and lemon and herb seasoning. Season with salt and pepper and toss to coat.

Pop the pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Lay the chicken thighs flat onto the baking tray with the peppers and drizzle with oil.

Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins.

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While everything roasts, make the pesto mayo.

In a small bowl stir together the pesto and the mayo (see ingredients for amount).

TIP: Add a splash of water if you need to loosen the sauce.

When there is 5 mins left of pepper and chicken cooking time left, toss the baby plum tomatoes onto the same tray, then return to the oven for the remaining time.

When everything is ready, transfer your oregano potatoes to your serving plates.

Follow by dividing your roasted chicken thighs, peppers and baby plum tomatoes alongside.

Finish with a drizzle of pesto mayo.

Enjoy!