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Winter chicken tray bake

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Save the mess and warm up from the inside out with this winter chicken tray bake, it's sure to be a hit at the dinner table!

  • Serves6
  • Cook time40 minutes
  • Prep time15 minutes
Winter chicken tray bake

Ingredients

  • 1.8kg Coles RSPCA Approved Whole Chicken, cut into portions
  • 1 tbs olive oil
  • 2 tsp ground paprika
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 red onion, cut into wedges
  • 1 bunch baby carrots, ends trimmed
  • 150g brussels sprouts, halved
  • 1 sweet potato, thickly sliced
  • 1 zucchini, ends trimmed, thickly sliced diagonally
  • 1 cup (250ml) chicken stock
  • 2 tbs honey
  • 1 tbs pistachio dukkah
  • Flat-leaf parsley leaves, to serve
  • Toasted pita pockets, to serve

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.

Method

  1. Step 1

    Preheat oven to 220°C. 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.

  2. Step 2

    Heat a large flameproof roasting pan over high heat. Add the chicken and cook, turning occasionally, for 5 mins or until golden brown. Transfer to a plate.

  3. Step 3

    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.

  4. Step 4

    Sprinkle the chicken with parsley and serve with toasted pita pockets.

Winter chicken tray bake

Winter chicken tray bake
  • Serves6
  • Cook time40 minutes
  • Prep time15 minutes
Ingredients
  • 1.8kg Coles RSPCA Approved Whole Chicken, cut into portions
  • 1 tbs olive oil
  • 2 tsp ground paprika
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 red onion, cut into wedges
  • 1 bunch baby carrots, ends trimmed
  • 150g brussels sprouts, halved
  • 1 sweet potato, thickly sliced
  • 1 zucchini, ends trimmed, thickly sliced diagonally
  • 1 cup (250ml) chicken stock
  • 2 tbs honey
  • 1 tbs pistachio dukkah
  • Flat-leaf parsley leaves, to serve
  • Toasted pita pockets, to serve
    Description

    Save the mess and warm up from the inside out with this winter chicken tray bake, it's sure to be a hit at the dinner table!

    Method

    1. Step 1

      Preheat oven to 220°C. 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.

    2. Step 2

      Heat a large flameproof roasting pan over high heat. Add the chicken and cook, turning occasionally, for 5 mins or until golden brown. Transfer to a plate.

    3. Step 3

      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.

    4. Step 4

      Sprinkle the chicken with parsley and serve with toasted pita pockets.