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Nectarine chicken tray bake

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An easy and cheerful dinner with a fruity twist, this nectarine chicken tray bake is perfect for summer.

  • Serves4
  • Cook time55 minutes
  • Prep time10 minutes
Nectarine chicken tray bake


  • 4 Coles RSPCA Approved Free Range Chicken Marylands or 8 Coles RSPCA Approved Chicken Drumsticks
  • 1 tbs Moroccan spice mix
  • 2 nectarines, stoned, cut into wedges
  • 1 red onion, cut into wedges
  • 2 tbs Coles Pure Australian Honey
  • 1 cup (250ml) salt-reduced chicken stock
  • 1/2 cup (100g) couscous
  • 400g can lentils, rinsed, drained
  • 1/2 cup (75g) pitted green olives
  • 1/4 cup (40g) dry-roasted almonds, coarsely chopped
  • Pomegranate seeds, to serve

Mint and coriander yoghurt

  • 1/2 cup mint leaves
  • 1/3 cup coriander leaves
  • 1 tbs tahini
  • 1 tbs lemon juice
  • 1 cup (280g) Greek-style yoghurt

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Place the chicken and spice mix in a large bowl and toss to coat. Arrange in a large roasting pan with the nectarine and onion. Drizzle with honey. Roast for 40-45 mins or until the chicken is golden brown and cooked through. Transfer the chicken to a plate.

  2. Step 2

    Add stock, couscous and lentils to the pan and gently stir to combine. Return chicken to the pan with olives. Loosely cover with foil and bake for a further 5-7 mins or until the couscous is tender and liquid is absorbed.

  3. Step 3

    Meanwhile, to make the mint and coriander yoghurt, place the mint, coriander, tahini, lemon juice and yoghurt in a blender and blend until smooth. Season. Transfer to a jug.

  4. Step 4

    Sprinkle almond and pomegranate seeds over the chicken mixture. Season and serve with yoghurt sauce.

Recipe tip

Serve with mint and coriander leaves

Use it up:
Not sure what to do with that leftover tahini? It's delicious spread on toast with a drizzle of honey and a sprinkle of cinnamon. Or, use it to make a quick and easy pea hommus with the recipe at