[Rebrief] NZ Nan’s Chicken & Veggie Traybake
with Garlic Mash, Bacon Bits & Capsicum Relish
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 sachet
Nan's Special Seasoning
320 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 packet
Snacking Tomatoes
100 g
Diced Bacon
Nutrition Values
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 medium 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. • In the last 5 minutes of cook time, remove veggies from oven. Sprinkle with diced bacon and bake until golden and crispy. TIP: Chicken is cooked through when it is no longer pink inside.
• 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.
