WINTER TRAY BAKE CHICKEN
By Simone Ashton
Where I come from, Winter isn’t really a thing…
We do get a version of “Winter” but it doesn’t get overly cold…
There’s no snow that’s for sure!
Anyway, if you ARE from somewhere cold then you’re probably always looking for winter recipes to warm your home…
And I have exactly that today with my Winter One Tray Bake Chicken.
Which is always what we want as busy mums.
Serves 4 – 6 people
Roughly a 1.8kg 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
1 zucchini, ends trimmed, thickly sliced diagonally
1 small sweet potato, thickly sliced
1 cup (250ml) chicken stock
2 tablespoons honey
1 tablespoon pistachio dukkah
Flat-leaf parsley leaves, to serve
Toasted pita pockets, to serve
- Preheat 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.
- Heat a large roasting pan over high heat. Add the chicken and cook, turning occasionally, for 5 mins or until golden brown. Transfer to a plate.
- Heat 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.
- Sprinkle the chicken with parsley and serve with toasted pita pockets.