Mediterranean Chicken Tray Bake
with Olives, Raisins and a Side of Mash
We love a good Chicken Tray Bake with Mash and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
450
Potatoes
1
Red Onion
125
Premium Tomato Mix
30
Olives
260
Diced Chicken Thigh
1
Dried Oregano
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
80
Green Beans
1
Garlic Clove
1
Flat Leaf Parsley
40
Raisins
Nutritional information
Instructions
Preheat your oven to 200°C and bring a large saucepan of water to the boil with a pinch of salt. Chop the potato into 2cm chunks (no need to peel). Once the water is boiling, add the potatoes and simmer until tender, 15-18 mins. TIP: The potato is cooked when you can easily stick a knife through. Once cooked, drain in a colander.
Meanwhile, halve, and peel the red onion. Slice each onion half into four wedges. Halve the tomatoes and the olives.
Pop the onion, tomatoes and olives on a baking tray along with the chicken. Drizzle with oil and season with a pinch of salt and pepper and the dried oregano. Gently mix together to coat, then sprinkle over the Italian style grated hard cheese and roast on the top shelf of your oven until the veggies are tender, the cheese golden and the chicken cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle!
Trim the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the beans with a pinch of salt and pepper and a splash of water. Stir-fry until tender, 4 mins. Add the garlic and raisins and cook for a further minute. Remove from the heat, season with salt and pepper, leave to the side.
Once the potato is drained, pop it back in its pan and add a pinch of salt and pepper and a knob of butter and a splash of milk (if you have some). Mash with a potato masher until smooth. Cover with a lid and leave to the side to keep warm.
When the chicken and veggies are cooked, add the garlicky beans and raisins to the baking tray along with half the parsley and gently mix through. Serve the mash in bowls with the chicken and veggies alongside, any juices from the tray drizzled on top and a sprinkling of remaining parsley. Enjoy!
