Italian Chicken Tray Bake
with Mashed Potato & Green Beans
Use your oven to create a dish brimming with flavour! Baking chicken with veggies all in one tray results in a saucy and delicious medley that's perfect for mopping up with creamy mashed potato. Add some beans for your green fix, and this colourful plate ticks all the boxes!
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
4 clove
garlic
1 unit
onion
1 packet
chicken thigh
¾ tin
tomato paste
1 sachet
Italian Herbs
1 punnet
cherry tomatoes
4 unit
potatoes
1 bag
green beans
1 bunch
thyme
1 unit
King Sweetie Capsicum
Not included in your delivery
olive oil
2 tsp
brown sugar
4 tsp
balsamic vinegar
½ tsp
salt (for the chicken)
80 g
butter
(Contains Milk; )
⅓ cup
milk
(Contains Milk; )
½ tsp
salt (for the mash)
Nutrition Values
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Cut the King Sweetie capsicum into 1cm strips. Slice the brown onion into 2cm wedges. In a large bowl, combine the garlic, thyme, tomato paste (see ingredients list), Italian herbs, brown sugar, balsamic vinegar, salt (for the chicken) and a good drizzle of olive oil. Add the chicken thigh, season with pepper and toss to coat. Bring a large saucepan of salted water to the boil.
In a large baking dish lined with baking paper, place the capsicum, onion and cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Arrange the chicken thigh over the veggies. Bake until the veggies are tender and the chicken is cooked through, 20-25 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
While the chicken is baking, peel the potato and cut into 2cm chunks. Trim the green beans.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. In the last 6 minutes of cook time, place a colander or steamer basket over the saucepan and add the green beans. Cover the beans with a lid and steam until tender. Transfer the beans to a bowl and season with salt and pepper. Toss to coat and cover to keep warm. When the potato is tender, drain and return to the saucepan.
Add the butter, milk and salt (for the mash) to the saucepan with the potato. Mash with a potato masher or fork until smooth.
Thickly slice the chicken. Divide the Italian chicken and veggies, mashed potato and green beans between plates. Spoon over the juices from the baking dish.