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 potatoes. Add some beans for your green fix, and this colourful plate ticks all the boxes!
Each week, we search the country to source the best ingredients, with a focus on quality and variety. This week's cherry tomatoes were in short supply, so we've replaced them with gourmet tomatoes. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
salt (for the chicken)
salt (for the mash)
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Slice the carrot (unpeeled) into 1cm thick rounds. Cut the red onion into 2cm wedges. In a large bowl, add the garlic, tomato paste (see ingredients list), Italian herbs (see ingredients list), 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 medium saucepan of salted water to the boil.
In a large baking dish lined with baking paper, place the carrot, red 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 and 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. TIP: The chicken and veggies may char, but this just adds to the flavour!
While the chicken is baking, peel the potato and cut into 2cm chunks. Trim the green beans. Pick the basil leaves and thinly slice.
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 green 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. Once the potatoes are 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 mashed potato and green beans between plates. Top with the Italian chicken and veggies. Spoon over the juices from the baking dish and garnish with the basil leaves.