Create a family feast of colourful veggies and juicy chicken! The mild spices bring an All-American flavour to the chicken, and as it's all cooked together on the same tray, the spices get a chance to mix and mingle in the oven. Served with a fresh green salad on the side, this is a meal that you'll want again and again!
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
/ Serving 4 people
/ Serving 4 people
All-American spice blend
mixed salad leaves
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with a generous pinch of salt and pepper and toss to coat. Bake on the top rack until tender, 30-35 minutes. TIP: Cut the potatoes to the correct size to ensure they cook in the allocated time.
While the potatoes are baking, finely chop the garlic (or use a garlic press). Chop the carrot (unpeeled) into thin rounds. Slice the courgette into 2cm chunks. Chop the red onion into 2cm wedges. Drain the sweetcorn. In a large bowl, combine the garlic, chicken thigh, All-American spice blend (see ingredients list) and a good drizzle of olive oil. Season with the salt and a pinch of pepper and toss to coat. SPICY! This is a mild spice blend, but feel free to add less if you're sensitive to heat!
Place the carrot, red onion and courgette on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly across the tray and nestle the chicken thigh amongst the veggies. Bake until the veggies are tender and the chicken is cooked through, 20-25 minutes. In the last 10 minutes of cook time add the sweetcorn to the oven tray and bake until tender.
While the chicken is baking, thinly slice the tomato into half-moons. In a large bowl, combine the balsamic vinegar, honey and a good drizzle of olive oil.
Just before serving, add the mixed salad leaves and tomato to the bowl with the dressing and toss to coat. Season to taste with salt and pepper.
Thickly slice the chicken. Divide the American spiced chicken tray bake, potato wedges and garden salad between plates. Serve with the garlic aioli.