Easy Tray Bake
Kimberly
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
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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.
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- 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
