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 a creamy potato mash. Add some beans for your green fix, and this colourful plate ticks all the boxes!
This recipe is under 650kcal per serving
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 sachet
tomato paste
½
capsicum
½
red onion
2
tomato
2
potato
1 bag
green beans
½ sachet
Italian herbs
1 packet
chicken thigh
Not included in your delivery
olive oil
1 tsp
brown sugar
½ tbs
balsamic vinegar
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
½ tsp
salt (for the chicken)
¼ tsp
salt (for the mash)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of water to boil. Finely chop the garlic. Pick the thyme leaves. In a large bowl, combine the garlic, thyme, tomato paste (see ingredients), Italian herbs (see ingredients), brown sugar, balsamic vinegar, salt (for the chicken) and a drizzle of olive oil. Add the chicken thigh, season with pepper and toss to coat.
Chop the capsicum (see ingredients) into 1cm strips. Cut the red onion (see ingredients) into wedges. Quarter the tomatoes.
In a large baking dish lined with baking paper, place the capsicum, onion and 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 and bake until the veggies are tender and the chicken is cooked through, 25-30 minutes.
TIP: The chicken and veggies may char, but this just adds to the flavour! Chicken is cooked through when it is no longer pink inside.
While the chicken is baking, peel the potato and cut into bite-sized chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt (for the mash). Mash with a potato masher or fork until smooth. Cover to keep warm.
While the potato is cooking, trim the green beans. In the last 10 minutes of veggie cook time, remove the oven tray and add the green beans to any free space on the tray, drizzle with olive oil and season. Return the tray to the oven and bake until tender, 10 minutes.
Slice the chicken. Divide the potato mash, green beans, Italian chicken and veggies between plates. Spoon over the juices from the baking dish.