Oven-Baked Double Chicken & Rainbow Veg Toss
with Garlic Mash & Chargrilled Capsicum Relish- Sulphites
Gather the whānau for a dinner that tastes just like Nan used to make, starring tender seasoned chicken, alongside roasted potato, carrot, onion and blistered cherry tomatoes. Scoop up the deliciousness with a helping of garlicky mash and top it all off with a dollop of our smokey chargrilled capsicum relish. It’s comforting fare that brings all the good vibes to the dinner table.
Ingredients
1 sachet
Nan's Special Seasoning
640 g
Chicken Thigh
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Baby Spinach Leaves
1
Red Onion
2 packet
Potato
1
Carrot
2
Garlic
1
Campari Vine Tomatoes
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Bring a large saucepan of lightly salted water to the boil. • Slice red onion into wedges. Cut carrot into bite-size chunks. • Peel potato and cut into large chunks. Peel garlic.
• In a large bowl, combine chicken thigh, Nan's special seasoning, a drizzle of olive oil and a pinch of pepper.
• Place carrot, onion, cherry tomatoes on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. • Place chicken thighs on one side of the oven tray and bake until veggies are tender and chicken is cooked through, 25-30 minutes (Spread over two oven trays if your trays are getting crowded). TIP: Chicken is cooked through when it is no longer pink inside. TIP: Use two oven trays if necessary.
• While chicken is baking, add potato and garlic to saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. • Drain potatoes.
• Add the butter, milk and a pinch of salt. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
• Slice chicken. Divide mash, veggies and chicken between plates. • Top chicken with chargrilled capsicum relish.
