Easy Tray Bake
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Create any flavour you like by changing up the spice blend you use.
What are you feeling like tonight? Moroccan, Indian, Mexican, Asian, Lemon Pepper or Chilli Garlic. This is a self saucing kind of roast chicken.
The sauce that is created is super flavoursome when you use chicken with the bones. It becomes like a broth with the flavour of the veggies and the spice you’ve chosen.
You can also put a whole butterflied chicken in there if you like, just add the veggies after 30 minutes and cook for another 30 minutes (or until the chook is cooked).
Ingredients
Key Ingredients
-
8 Chicken Drumsticks or 4 Marylands (the thigh & drummie together)
- 1-2 tablespoons Herbalicious or any other Secret Spice Co blend
- ½ cup filtered water or chicken broth
- 1 teaspoon Unrefined Salt, like Himalayan pink salt
- Extra Virgin Olive Oil for coating.
Mixed Vegetables
- 1 red onion, cut in wedges
- 1 cup pumpkin, cubed
- 2 cups cauliflower florets
- 1 cup red or yellow capsicum, diced large
- 1-2 cups broccoli or other greens
Directions
Heat the oven to 180C while you chop the veggies.
Sprinkle half the Herbalicious over the chicken in a bowl and toss to coat with olive oil
- Place the cauliflower, onion, capsicum and pumpkin in a large baking tray
- Sprinkle the remaining Herbalicious over the veggies, a good splash of olive oil and sprinkle of salt. Toss with you hands to coat.
- Place the Chicken on top of the veggies and drizzle the water into the base of the tray
- Place in the oven for 20 minutes
- Take the tray out and turn the oven up to 220C
- Turn the chicken and move the veggies around to make sure they’re not sticking
Scatter the broccoli & zucchini around the tray and add more water if it’s dried up. There should be a thin layer of juice on the bottom of the pan
- Put back in the oven for 20 minutes or until chicken is cooked through.
- Serve with the cooking juices and a dollop of Punchy Pesto or Homemade Mayo