Nan's Chicken Thigh Traybake
with Pumpkin Wedges & Dill-Parsley Yoghurt
Our popular Nan's special seasoning, with paprika, pepper and garlic, instantly adds a rich, traditional flavour to succulent chicken thigh. Add dill-parsley yoghurt and roasted veggies for a dish worth enjoying again and again.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
butternut pumpkin
1
carrot
1
capsicum
½
red onion
1 sachet
Nan's special seasoning
1 packet
chicken thigh
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½ packet
Greek-style yoghurt
(Contains Milk;)
½ packet
dill & parsley mayonnaise
(Contains Egg;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten, Wheat;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Peel and slice the butternut pumpkin into 1cm wedges. Chop the carrot into 1cm chunks. Thinly slice the capsicum. Chop the red onion (see ingredients) into 2cm wedges.
TIP:Cut the veggies to size so they cook in time.
Divide the veggies between two oven trays lined with baking paper. Drizzle with olive oil and season with the salt and pepper. Toss to coat and arrange in a single layer. Roast until golden and tender, 25-30 minutes.
While the veggies are in the oven, combine the Nan’s special seasoning, plain flour and a drizzle of olive oil in a bowl. Add the chicken thigh, season with salt and pepper, and toss to coat. Move the veggies to one side of an oven tray and add the chicken. Roast until cooked through, 20 minutes.
While the chicken is roasting, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. In a small bowl, combine the yoghurt (see ingredients) and dill & parsley mayonnaise (see ingredients).
When the veggies are done, add the baby spinach leaves to the tray and gently toss to combine.
Slice Nan's chicken. Divide the roast veggies between plates and top with the chicken. Spoon over the dill-parsley yoghurt and garnish with the flaked almonds.