Chicken and Winter Veg Tray-Bake
Chicken and Winter Veg Tray-Bake
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- 1 pack of The Spice Tailor Classic Butter Chicken
- 4 bone-in chicken thighs (with skin on)
- 4 medium potatoes (ideally Maris pipers), chopped to a large dice
- 1 large parsnip, peeled and chopped into 2cm chunks
- 1 large carrot, peeled and chopped into 2cm chunks
- 80g of Tenderstem broccoli, sliced in half, chopped Cavolo Nero, or any other green vegetable of your choosing
Optional garnish - Fine slices of ½ a small red onion, quick pickled in a tbsp. of lemon juice or apple cider vinegar.
- Preheat the oven to 220°C (Fan 200°/Gas Mark 6)
- Empty the contents of both sauce sachets from the kit into a large baking tray, mix well.
- Heat a large skillet over medium high heat, and add in the chicken thighs skin side down. Leave to cook for about five minutes, or until the skin is nicely crisped. Place these pieces of chicken into the baking tray, skin side up.
- Fry the spices from the kit in the remaining chicken fat left in the pan over medium heat, and then add in your prepped vegetables (apart from the green veg of your choice). Toss well.
- Pour the vegetables and spices over the chicken in the tray, and pop into the oven for 25 minutes.
- After the timer has elapsed, slot the green veg into the baking tray, and pop back into the oven for 5-7 minutes, or until everything is cooked through. The internal temperature of the chicken should be 75°C in the thickest part.
- 1 pack of The Spice Tailor Classic Butter Chicken
- 4 bone-in chicken thighs (with skin on)
- 4 medium potatoes (ideally Maris pipers), chopped to a large dice
- 1 large parsnip, peeled and chopped into 2cm chunks
- 1 large carrot, peeled and chopped into 2cm chunks
- 80g of Tenderstem broccoli, sliced in half, chopped Cavolo Nero, or any other green vegetable of your choosing
Optional garnish - Fine slices of ½ a small red onion, quick pickled in a tbsp. of lemon juice or apple cider vinegar.
- Preheat the oven to 220°C (Fan 200°/Gas Mark 6)
- Empty the contents of both sauce sachets from the kit into a large baking tray, mix well.
- Heat a large skillet over medium high heat, and add in the chicken thighs skin side down. Leave to cook for about five minutes, or until the skin is nicely crisped. Place these pieces of chicken into the baking tray, skin side up.
- Fry the spices from the kit in the remaining chicken fat left in the pan over medium heat, and then add in your prepped vegetables (apart from the green veg of your choice). Toss well.
- Pour the vegetables and spices over the chicken in the tray, and pop into the oven for 25 minutes.
- After the timer has elapsed, slot the green veg into the baking tray, and pop back into the oven for 5-7 minutes, or until everything is cooked through. The internal temperature of the chicken should be 75°C in the thickest part.
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