Italian Chicken & Veggie Traybake
with Creamy Mash & Green Beans
Baking chicken and veggies together in one tray is so easy you can hardly call it cooking. Add some classic Italian flavours and creamy mashed potato for mopping up the sauce, and you've got a delicious dinner that's got all bases covered.
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
4 clove
garlic
1 bunch
thyme
1 unit
capsicum
1 unit
brown onion
1 packet
chicken thigh
1 sachet
tomato paste
1 sachet
rustic herb spice blend
1 punnet
cherry tomatoes
4 unit
potatoes
1 bag
green beans
Not included in your delivery
olive oil
2 tsp
brown sugar
1 tbs
balsamic vinegar
½ tsp
salt (for the chicken)
80 g
butter
(Contains Milk;)
⅓ cup
milk
(Contains Milk;)
½ tsp
salt (for the mash)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Cut the capsicum into 1cm strips. Slice the brown onion into 2cm wedges. In a large bowl, combine the garlic, thyme leaves, tomato paste, rustic herb spice blend, brown sugar, balsamic vinegar, the salt (for the chicken) and a good drizzle of olive oil. Add the chicken thigh, season with pepper and toss to coat. Bring a large saucepan of salted water to the boil.
In a large baking dish lined with baking paper, place the capsicum, onion and cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Arrange the chicken thigh over the veggies. Bake until the veggies are tender and the chicken is cooked through, 20-25 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, peel the potato and cut into 2cm chunks. Trim and halve the green beans.
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 the salt (for mash) to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm and set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and cook until tender, 4-5 minutes. Season with salt and pepper.
Thickly slice the chicken. Divide the creamy mash and green beans between plates. Top with the Italian chicken and veggies. Spoon over the juices from the baking dish.