Chicken + Root Vegetable Tray Bake
I love tray bakes. They're versatile, require minimal effort and create minimal washing up. I'd rather stick a fork in my eye than do a mountain of dishes. They are also great if you're cooking for a crowd; just use a huge tray and add more ingredients.
Melbourne has put on some impressively cold weather recently, so this is what I've been cooking for dinner. I use free-range chicken thighs from Cannings (which I buy in bulk and freeze in portions) and then change up the root vegetables depending on what I have (i.e. what's in season/cheapest at the grocer). So feel free to adjust the recipe to suit what you have, keeping in mind that larger pieces of meat will require longer cooking time.
i n g r e d i e n t s
- 4 free-range chicken thighs *
- 1 sweet potato
- 2 small white potatoes (I used dutch cream ones)
- 1/4 teaspoon chilli powder
- Sea salt
- Black pepper
- Olive oil
- Fresh parsley, to serve
p r e p a r a t i o n
- Preheat your oven to 180°C (fan-forced).
- Place the chicken thighs in a large baking tray. Chop the potatoes into pieces about 3cm thick and arrange around the chicken. Drizzle everything with a good amount of olive oil and sprinkle over the chilli powder, some sea salt and cracked black pepper.
- Bake in the preheated oven for about 45 minutes until the chicken is cooked through and everything is browned. To serve, season with more sea salt and black pepper if required and top with torn up fresh parsley.
* I used skinless chicken thighs, but if you're using chicken with the skin on I would recommend searing the chicken skin-side down in a pan (or in the baking tray if it's flame-proof) before baking to ensure that the skin goes crispy.