Middle Eastern Chicken Thigh and Veg Traybake
with Zhoug, Cheese and Yoghurt
This Middle Eastern Chicken Thigh and Veg Traybake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
700 grams
Potatoes
2 unit(s)
Carrot
1 unit(s)
Red Onion
80 grams
Tenderstem Broccoli
1 sachet(s)
Roasted Spice and Herb Blend
125 grams
Baby Plum Tomatoes
45 grams
Zhoug Style Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
50 grams
Greek Style Salad Cheese
(Contains Milk)
4 unit(s)
British Chicken Thighs
Not included in your delivery
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Halve and peel the red onion, then cut each half into 3 wedges.
Halve any thick broccoli stems lengthways.
Pop the potatoes, carrots and onions onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, pop the broccoli and tomatoes onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the potatoes have 10 mins remaining, roast the broccoli and tomatoes on the middle shelf of your oven until tender, 10-12 mins.
When everything's ready, transfer all the roasted veg to your largest tray.
Drizzle over the zhoug and honey (see pantry for amount), then toss to coat.
When the chicken's cooked, slice into 1cm thick slices.
Share the veggie traybake between your serving bowls.
Drizzle over the yoghurt. Top with the sliced chicken and crumble over the Greek style salad cheese to finish.
Enjoy!
