Quick Nan's Chicken & Veggie Traybake
with Almonds & Herby Mayo
In this fab and failproof traybake, Nan's special seasoning adds a rich, traditional flavour to succulent chicken thigh. Complete with hearty sweet potato, herby mayo and golden flaked almonds for crunch, no element has been missed here!
This recipe is under 650kcal per serving.
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
carrot
1
zucchini
2
sweet potato
½
brown onion
1 sachet
garlic & herb seasoning
1 packet
chicken thigh
1 sachet
Nan's special seasoning
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, zucchini and sweet potato into bite-sized chunks. • Cut brown onion (see ingredients) into thick wedges. • Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Place carrot, zucchini and brown onion on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast both trays until golden and tender, 20-25 minutes.
• Meanwhile, combine Nan's special seasoning and a drizzle of olive oil in a medium bowl. Season, then add chicken thigh, turning to coat. • When veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until browned, 2 minutes each side. • Remove tray with sweet potato from oven. Move sweet potato to one side of the tray, then transfer chicken to the other side. • Roast until sweet potato is caramelised and chicken is browned and cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Transfer roasted veggies to the tray with roasted sweet potato, then add baby spinach leaves and a drizzle of vinegar. Toss to combine. Season to taste.
• Divide roasted veggies between plates. • Top with Nan's chicken and a dollop of dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve. Enjoy!