Loaded with garlic, rosemary and chicken, this easy tray bake is full of flavour. With just 15 minutes prep time needed, this it’s the perfect midweek dinner.
Ingredients
3 (450g) Red Royale potatoes, cut into wedges lengthways
6 chicken pieces on the bone
1 bunch Dutch carrots, trimmed, peeled 200 g baby carrots
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 200°C. Line a large roasting pan with baking paper. Arrange the potato over the base of the lined pan. Spray with olive oil spray. Bake for 15 mins or until light golden.
Step 2
Add chicken, carrots, brussels sprouts and garlic to the potato in the pan. Spray the chicken and vegetables with olive oil spray and sprinkle with paprika and rosemary. Bake for 35 mins or until vegetables are golden brown and chicken is cooked through.
3 (450g) Red Royale potatoes, cut into wedges lengthways
6 chicken pieces on the bone
1 bunch Dutch carrots, trimmed, peeled 200 g baby carrots
8 brussels sprouts, halved
8 large garlic cloves
1/4 tsp ground paprika
2 tsp rosemary, chopped
Method
Step 1
Preheat oven to 200°C. Line a large roasting pan with baking paper. Arrange the potato over the base of the lined pan. Spray with olive oil spray. Bake for 15 mins or until light golden.
Step 2
Add chicken, carrots, brussels sprouts and garlic to the potato in the pan. Spray the chicken and vegetables with olive oil spray and sprinkle with paprika and rosemary. Bake for 35 mins or until vegetables are golden brown and chicken is cooked through.
