- 0:15 Prep
- 0:40 Cook
- Capable cooks
For a hearty winter meal try this flavoursome chicken tray bake, served with seasonal veggies and toasted pita pockets.
Ingredients
- 1.8kg Coles RSPCA approved whole chicken, cut into portions
- 1 tablespoon olive oil
- 2 teaspoons ground paprika
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 red onion, cut into wedges
- 1 bunch baby carrots, ends trimmed
- 150g brussels sprouts, halved
- 1 small sweet potato, thickly sliced
- 1 zucchini, ends trimmed, thickly sliced diagonally
- 1 cup (250ml) chicken stock
- 2 tablespoons honey
- 1 tablespoon pistachio dukkah
- Flat-leaf parsley leaves, to serve
- Toasted pita pockets, to serve
Method
- Step 1Preheat oven to 220C. Place the chicken in a large bowl. Drizzle with half the oil and sprinkle with the paprika, fennel and cumin. Season with salt and pepper and toss to combine.
- Step 2Heat a large flameproof roasting pan over high heat. Add the chicken and cook, turning occasionally, for 5 mins or until golden brown. Transfer to a plate.
- Step 3Heat the remaining oil in the pan. Add the onion, carrots, brussels sprouts and sweet potato. Cook, turning occasionally, for 5 mins or until golden brown. Remove pan from the heat and add the chicken with the zucchini. Drizzle the stock and honey around the chicken and sprinkle with dukkah. Roast for 30 mins or until the chicken is cooked through and the vegetables are tender.
- Step 4Sprinkle the chicken with parsley and serve with toasted pita pockets.
- Low carb
- Lower gi
Nutrition
2410 kj
Energy
31g
Fat Total
9g
Saturated Fat
5g
Fibre
49g
Protein
22g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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