Garlic & Rosemary Chicken Tray Bake
Preparation time: 20 minutes
Cooking time: 55 minutes
Virgin olive-oil spray
2 small sweet potatoes, peeled, sliced
2 medium potatoes, sliced
4 skinless organic chicken drumsticks
4 skinless, boneless organic chicken thigh fillets
Zest and juice of 1 orange, plus extra zest to garnish
2 red onions, cut into wedges
1 cup roasted red capsicum
2 tablespoons virgin olive oil
3 tablespoons balsamic vinegar
4 sprigs rosemary or thyme
1 garlic bulb, broken into cloves
2 cups chopped silverbeet
Preheat oven to 200°C (390°F). Spray a large ovenproof baking dish with olive oil. Cook potatoes in boiling water for 5 minutes; drain
Cut several slits in chicken pieces and toss with orange zest.
Place potatoes, onions and capsicum in a large bowl. Mix orange juice with oil and vinegar in a small bowl; add to vegetables and toss to coat.
Place vegetables in prepared baking dish and top with chicken. Break rosemary (or thyme) into small sprigs; place two-thirds into chicken slits. Add garlic and remaining rosemary to dish, toss well.
Bake for 45 minutes, tossing halfway through. Stir through silverbeet in final 10 minutes of cooking time. Season with freshly cracked black pepper; garnish with extra zest and serve.
Nutrition (per serve):
Calories 446; Fat 10 g; Sat. Fat 3 g; Carbs 40 g; Sugar 13.4 g; Fiber 4.4 g; Protein 36.4 g