HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconClassic Chicken & Veggie Traybake
Classic Chicken & Veggie Traybake

Classic Chicken & Veggie Traybake

with Flaked Almonds & Dill-Parsley Yoghurt

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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!

Tags:Low Calorie
Allergens:GlutenTree NutsMilkEggs

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

Total Time45 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

peeled pumpkin pieces

1 unit


1 unit


1 unit


1 packet

chicken thigh

2 sachet

Aussie spice blend

2 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

Greek-style yoghurt


1 packet

dill & parsley mayonnaise


1 bag

baby spinach leaves

Not included in your delivery

olive oil

¼ tsp


2 tsp

plain flour

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)1880 kJ
Fat20.6 g
of which saturates4.2 g
Carbohydrate24.5 g
of which sugars16.9 g
Dietary Fibre0 g
Protein38.7 g
Cholesterol0 mg
Sodium717 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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!