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
Use within
2-3 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 red onion
red onion
1 garlic clove
garlic
320g British chicken thighs, skin on
chicken thigh meat (100%)
80g Tenderstem broccoli
tenderstem broccoli(100%)
10g rosemary & thyme mix
Whole butternut squash
butternut squash
1 white potato
potato
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
Peel the red onions and slice into wedges
Chop the potatoes (skins on) into small, bite-sized pieces
Chop the Tenderstem broccoli in half
4
Add the slicedbutternut 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)
5
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
6
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!)
7
Meanwhile, peel and finely chop the roastedgarlic 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
8
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