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Italian Recipes
Italian Chicken Tray Bake

Italian Chicken Tray Bake

with Mashed Potato & Green Beans

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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!

Tags:Low Calorie
Allergens:Milk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

1 bunch

basil

1 unit

carrot

½ unit

red onion

1 packet

chicken thighs

½ sachet

tomato paste

½ sachet

Italian herbs

2 unit

tomato

2 unit

potatoes

1 bag

green beans

Not included in your delivery

olive oil

1 tsp

brown sugar

2 tsp

balsamic vinegar

¼ tsp

salt (for the chicken)

25 g

butter

(ContainsMilk)

2.5 tbs

milk

(ContainsMilk)

¼ tsp

salt (for the mash)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2290 kJ
Fat23.4 g
of which saturates10.7 g
Carbohydrate39.4 g
of which sugars12.4 g
Protein40.6 g
Sodium796 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Large Bowl
Medium Pan
Baking Dish
Baking Paper
Lid
Strainer
Potato Masher
Instructionsarrow up iconarrow up icon
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Flavour
Flavour
1

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.

Bake
Bake
2

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!

Prep
Prep
3

While the chicken is baking, peel the potato and cut into 2cm chunks. Trim the green beans. Pick the basil leaves and thinly slice.

Cook
Cook
4

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.

Mash pottatoes
Mash pottatoes
5

Add the butter, milk and salt (for the mash) to the saucepan with the potato. Mash with a potato masher or fork until smooth.

Serve up
Serve up
6

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.