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Prep Time
55 min
Cuisine
British
On busy nights, tray bakes are easy to make and to wash up! Roast juicy chicken thighs with tons of veg 'til crispy and drizzle with roast garlic dressing.
Prep Time
55 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 456 kJ 109 kcal |
2671 kJ 636 kcal |
Fat of which saturates |
5 g 1.3 g |
29.4 g 7.8 g |
Carbohydrate of which sugars |
8.3 g 3 g |
48.7 g 17.7 g |
Fibre | 1.9 g | 11.1 g |
Protein | 6.6 g | 38.4 g |
Salt | 0.04 g | 0.22 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Pat the chicken thighs dry with kitchen paper and season them generously on both sides with salt and pepper
Top and tail the butternut squash and carefully slice in half
Scoop out the seeds with a spoon and discard
Slice the butternut squash (skins on) into bite-sized pieces
Peel the red onions and slice into wedges
Chop the potatoes (skins on) into small, bite-sized pieces
Chop the Tenderstem broccoli in half
Add the sliced butternut squash, chopped potatoes, red onion wedges and garlic cloves (skins on) to 1 [2] baking tray[s] with a generous drizzle of olive oil and a pinch of salt
Give everything a good mix up and top with the chicken thighs (skin side up)
Squeeze over the juice of 1/2 [1] lemon then add the squeezed lemon to the tray[s] (save the rest for later!)
Roughly strip the rosemary and thyme leaves from their stems and sprinkle the leaves all over
Put the tray[s] in the oven for an initial 30-35 min or until the vegetables have started to brown and soften
Once the vegetables have browned, remove the tray[s] from the oven
Remove the roasted garlic cloves and add the chopped Tenderstem broccoli
Return the tray[s] to the oven for a further 10-15 min or until the vegetables are fork-tender and the chicken is cooked through (no pink meat!)
Meanwhile, peel and finely chop the roasted garlic cloves
Add the chopped roasted garlic to a bowl with the juice of the remaining lemon, 2 tbsp [4 tbsp] olive oil and a generous pinch of salt
Give it a good stir – this is your roasted garlic dressing
Serve the chicken & butternut tray roast with a generous grind of black pepper
Drizzle over the roasted garlic dressing
Enjoy!