Ginger-Soy Chicken & Rainbow Veg Traybake
with Fresh Chilli & Coriander
Sticky ginger-soy drumsticks and loads of veggies, all cooked together in a single dish? Say less! Chicken drumsticks bake to golden perfection alongside kūmara, capsicum and onion in our flavourful Asian BBQ seasoning. Add a sticky glaze half-way through and you have yourself an easy, no-fuss meal the whole family will love.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1
Capsicum
1
Broccoli
1
Fresh Chilli
450 g
Chicken Drumsticks
1 packet
Orange Kumara
1 sachet
Asian BBQ seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Ginger Paste
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten)
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Slice onion into thick wedges. Cut capsicum into large chunks.
- Chop broccoli (including stalk!) into large florets. Thinly slice fresh chilli (if using).
- Lightly score chicken drumsticks to make a criss-cross pattern.
- In a large baking dish, combine diced kūmara, capsicum, onion, chicken drumsticks, Asian BBQ seasoning and a drizzle of olive oil. Season with salt.
- Cover tightly with foil and bake for 20 minutes.
- Meanwhile, in a small bowl, add ginger paste, the soy sauce and a splash of water, stirring to combine. Set aside.
TIP: If your baking dish is crowded, divide between two dishes.
- Remove from oven, remove foil, turn drumsticks and spoon over any juices. Drizzle ginger-soy mixture over chicken, then add broccoli and drizzle with olive oil.
- Bake, uncovered, until chicken is golden brown and cooked through, a further 20-25 minutes.
- Divide ginger-soy chicken and broccoli traybake between plates.
- Spoon any remaining sauce from the pan over chicken.
- Garnish with chilli and tear over coriander (including stalk!) to serve. Enjoy!
