Tray-Bake Chicken

Name: Tray-Bake Chicken with Roasted Veggies, Tomato Salad and Minty Salsa
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 350 Salad Potatoes; ½ Leek; ½ Dried Italian Herbs; 4 British Chicken Thighs; ½ Wholegrain Mustard; ½ Red Wine Vinegar; 1 Medium Tomato; 7.5 Honey; 10 Flat Leaf Parsley; 112.5 Premium Tomato Mix; ½ Courgette; 1 Carrot; ½ Mint; 1 Olive Oil; 1.5 Olive Oil for the Salsa

with Roasted Veggies, Tomato Salad and Minty Salsa

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Delicious roast veggies, crispy-skinned chicken and a refreshing minty salsa. There's a lot to like here. But maybe our favourite element of today's meal is the tomato salad. There's something so elegantly rustic about mixing tomatoes of two different sizes. Hope you think so too!

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.

Total40 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

350

Salad Potatoes

Leek

Dried Italian Herbs

British Chicken Thighs

Wholegrain Mustard

Red Wine Vinegar

Medium Tomato

7.5

Honey

Flat Leaf Parsley

112.5

Premium Tomato Mix

Courgette

(May contain traces of: Celery)

Carrot

Mint

Not included in your delivery

Olive Oil

1.5

Olive Oil for the Salsa

Nutritional information

Energy (kcal)1056 kcal

Energy (kJ)4418 kJ

Fat62 g

of which saturates13 g

Carbohydrate43 g

of which sugars16 g

Protein57 g

Salt0.4 g

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

Utensils

•Chopping Board

•Baking Tray

•Peeler

•Knife

•Mixing Bowl

•Spoon

•Bowl

•Plate

Instructions

Preheat your oven to 200°C. Quarter the potatoes. Peel the carrot and remove both ends, then quarter lengthways and chop the lengths into three chunks. Put the potatoes and carrot on a baking tray and drizzle over some oil. Season with salt and pepper and sprinkle over the half the Italian herbs. Toss to coat, then roast on the middle shelf of your oven until golden and cooked through, 30-35 mins. Turn halfway through.

Put the chicken thighs on another baking tray. Sprinkle on the remaining Italian herbs and season with salt and pepper. Rub the seasoning into the chicken. TIP: Remember to wash your hands and equipment after handling raw meat! Pop on the top shelf of your oven and roast until the skin is crispy, 30-35 mins. TIP: The chicken is cooked when it is no longer pink in the middle.

Meanwhile, remove the root and dark green top from the leek, then slice into 1cm thick rounds. Remove the top and bottom from the courgette, quarter lengthways and chop each strip into three pieces. Add the leek and courgette to the potatoes and carrot after 15 mins of cooking time, mixing them in evenly. Roast until soft and golden, 20 mins.

Cut the cherry tomatoes in half through the equator. Pop into a mixing bowl. Chop each vine tomato into eight pieces. Add these to the bowl and season with a pinch of salt. Stir in a glug of olive oil (see ingredients for amount). Finely chop the parsley (stalks and all) and stir a quarter into the tomato salad. TIP: The salt will help the tomatoes release their juice and make a delicious dressing.

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Mix the mint and remaining parsley together in another mixing bowl with the honey, wholegrain mustard (add less if you don't love mustard!), red wine vinegar and olive oil (see ingredients for amount). Season to taste with salt and pepper. Keep to one side.