Italian Chicken Tray Bake
with Potato Mash & Green Beans
Baking chicken with veggies all in one tray results in a saucy and delicious meal that's perfect with creamy potato mash. Add some beans for your green fix, and this colourful plate ticks all the boxes!
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
2 clove
garlic
1 bunch
thyme
½ unit
capsicum
½ unit
red onion
1 packet
chicken thigh
½ sachet
tomato paste
½ sachet
Italian herbs
½ punnet
cherry tomatoes
2 unit
potatoes
1 bag
green beans
Not included in your delivery
olive oil
1 tsp
brown sugar
2 tsp
balsamic vinegar
¼ tsp
salt (for the chicken)
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt (for the mash)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of water to boil. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. In a large bowl, add the garlic, thyme, tomato paste (see ingredients list), Italian herbs (see ingredients list), brown sugar, balsamic vinegar, salt (for the chicken) and a good drizzle of olive oil. Add the chicken thigh, season with pepper and toss to coat.
Chop the capsicum (see ingredients list) into 1cm strips. Cut the red onion (see ingredients list) into 2cm wedges.
In a large baking dish lined with baking paper, place the capsicum, onion and cherry tomatoes (see ingredients list). Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Arrange the chicken thigh over the veggies and bake until the veggies are tender and the chicken is cooked through, 25-30 minutes.
TIP: Chicken is cooked through when it is no longer pink inside. TIP: The chicken and veggies may char, but this just adds to the flavour!
While the chicken is baking, peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potatoes are cooking, trim the green beans. In the last 10 minutes of veggie cook time, remove the baking dish and add the green beans to any free space on the dish, drizzle with olive oil and season with salt and pepper. Return the tray to the oven and bake until tender, 10 minutes.
Thickly slice the chicken. Divide the potato mash, green beans, Italian chicken and veggies between plates. Spoon over the juices from the baking dish.