Chicken & cheese tray bake with veggies & sauce
Appliance/Function:
Ingredients
Potato & chicken
- 800 grams Potatoes
- 1 kilogram Chicken drumsticks
- 1 tbsp Moroccan seasoning
- 1 Oil spray
Veggies
- 1 Broccoli
- 1 Carrot
- 1 Brown onion
- 1 tbsp Moroccan seasoning
- 2 tsps Olive oil
Cheese
- 70 grams Parmesan cheese
To serve
- ¼ cup Garlic aioli or similar
- ¼ cup Tomato sauce
Instructions
Cook potato & chicken
- Preheat oven to 230°C or 210°C fan bake. Dice potatoes into 2cm chunks. Place on a lined oven tray. Pat chicken dry and add to the tray with potatoes. Toss with the Moroccan seasoning and spray with oil. Season with salt and pepper. Bake on the upper rack for about 30 mins, until chicken is browned and cooked through.
Cook veggies
- Meanwhile, cut broccoli into small florets. Cut the carrot in half lengthways and thinly slice. Peel and slice the onion into quarters. On a second lined oven tray, toss all vegetables with the Moroccan seasoning and a drizzle of oil. Season with salt and pepper. Bake on the lower rack for about 20 mins, until golden and tender.
Grill cheese
- Remove the trays from the oven and switch the oven to high grill. Grate the parmesan over potatoes and chicken. Grill for 3 mins, until cheese is browned and melted. Keep roasted veggies warm while chicken and potatoes are grilling.
To serve
- Divide the chicken, potatoes and veggies between plates and drizzle over any chicken resting juices for extra flavour. Serve the garlic aioli and tomato sauce on the side for dipping.
Nutrition
Calories: 647kcal | Carbohydrates: 53g | Protein: 45g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 171mg | Sodium: 732mg | Potassium: 1846mg | Fiber: 9g | Sugar: 7g | Calcium: 333mg | Iron: 4mg