*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.
onions (46%), raw cane sugar, citrus pectin, spiced vinegar (cider vinegar, cinnamon, cloves, ginger) concentrated redcurrant juice, extra virgin olive oil, concentrated lemon juice
3g cornflour
maize starch (100%)
1 white potato
potato
Allergens
Allergens highlighted by † (celery)
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)/ 395°F/ Gas 6
Cut the potatoes (skins on) into bite-sized pieces
Top, tail and chop the carrots and parsnip[s] into bite-sized pieces
2
Top and tail the red onion[s], remove the skin[s] and cut into quarters
Crush the garlic cloves (skins on) with the side of a knife
3
Add the green beans, chopped potatoes, carrots, parsnips, red onion wedges and crushed garlic to a large, deep baking tray (or oven-proof dish)
Drizzle generously with vegetable oil,season with a pinch of salt and give everything a good mix up
Tip: Try to sit the green beans at the bottom of the tray so they don't burn!
4
Create a space in the middle of the tray and add the skin-on chicken thighs
Tip: Don't overcrowd the tray, use two if you need to!
Drizzle each chicken thigh with a little olive oil and a pinch of salt
Strip the thyme leaves from their stalks and sprinkle them over the chicken
Strip the rosemary leaves from their stalks and mix them through the vegetables
5
Put the tray in the oven for an initial 25 min or until the vegetables are starting to brown
Meanwhile, boil a kettle
6
Once the chicken and vegetables have been cooking for 20 min, add the cornflour and 1 tbsp [2 tbsp] cold water to a measuring jug and stir it all together
Add the Knorr chicken stock cube[s], onion marmalade and 200ml [350ml]boiled water – this is your stock
7
Once the vegetables have started to brown, increase the oven temperature to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9
Add the stock to the tray and return the tray to the oven for 15-20 min further or until the chicken is cooked through (no pink meat!) and the sauce has thickened to a gravy-like consistency – this is your easy chicken tray bake
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
