Classic Chicken & Veggie Traybake
with Flaked Almonds & Dill-Parsley Yoghurt
Create a family feast of colourful veggies and succulent chicken thigh. Our Aussie spice blend brings a moreish flavour to the chicken and veggies, while the dill-parsley yoghurt is perfect for dolloping over everything. Yum!
Unfortunately, this week's courgette was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Peeled Pumpkin Pieces
1 unit
carrot
1 unit
capsicum
1 unit
onion
1 packet
chicken thigh
2 sachet
Aussie Spice Blend
2 packet
flaked almonds
(Contains Almond; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
¼ tsp
salt
2 tsp
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Slice the peeled pumpkin into 1cm wedges. Cut the carrot (unpeeled) into 1cm chunks. Thinly slice the capsicum. Slice the red onion into 2cm wedges.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
Spread the veggies over two oven trays lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat and arrange in a single layer. Roast until golden and tender, 25-30 minutes.
While the veggies are roasting, place the chicken thigh, Aussie spice blend and plain flour in a bowl. Season with salt and pepper, drizzle with olive oil and toss to coat. Push the veggies to one side of an oven tray and add the chicken. Return the tray to the oven and roast until cooked through, 20 minutes (depending on size).
TIP: The chicken is cooked when it is no longer pink inside.
While the chicken is cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. In a second small bowl, combine the yoghurt and dill & parsley mayonnaise. Set aside.
When the veggies are done, add the baby spinach leaves to the tray and gently toss to combine.
Divide the roasted veggies between plates and top with the spiced chicken. Spoon over the dill-parsley yoghurt and garnish with the toasted almonds.
TIP: You can thickly slice the chicken if you prefer!