Mediterranean chicken & veggie tray bake

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings people

Appliance/Function:

Preheat oven to 230 °C or 210 °C fan bake. Set aside a baking tray with sides or a large deep baking dish.

Peel and mince 6 cloves garlic Add the garlic, ½ cup lemon juice, 2 tsp Dijon mustard, 2 tbsp honey, 1 tbsp dried oregano, 1 ½ tsp paprika and 1 tbsp olive oil to a large bowl. Then add 1 kilogram chicken drumsticks, season with salt and pepper and toss to coat.

Peel and slice 2 carrot into 1cm thick rounds. Slice 1 red capsicum into chunks. Wash and dice 400 g potatoes and 400 g sweet potatoes into 2cm cubes. Peel and slice 1 red onion into thin wedges. Place carrot, capsicum, potatoes, sweet potato and red onion in the baking tray. Top with the chicken drumsticks and pour over 1 cup chicken stock and the marinade from the bowl.
Tip: You may need two baking trays - switch them over halfway so they cook evenly.

Bake for 30-35 minutes or until chicken is cooked through and the potatoes are tender. Once the chicken is finished cooking switch oven to high grill. Grill for 3-5 minutes, until golden.

Meanwhile, roughly chop 2 cup baby spinach. Once the tray bake is finished cooking, toss through the chopped spinach to wilt.

Divide the Mediterranean chicken and veggie tray bake between plates and spoon over the marinade.