Tray-Bake Chicken
with Roasted Veggies, Tomato Salad and Minty Salsa
Delicious roast veggies, crispy-skinned chicken and a refreshing minty salsa. There's a lot to like here. But maybe our favourite element of today's meal is the tomato salad. There's something so elegantly rustic about mixing tomatoes of two different sizes. Hope you think so too!
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
350
Salad Potatoes
½
Leek
½
Dried Italian Herbs
4
British Chicken Thighs
½
Wholegrain Mustard
½
Red Wine Vinegar
1
Medium Tomato
7.5
Honey
10
Flat Leaf Parsley
112.5
Premium Tomato Mix
½
Courgette
(May contain Celery)
1
Carrot
½
Mint
Not included in your delivery
1
Olive Oil
1.5
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Quarter the potatoes. Peel the carrot and remove both ends, then quarter lengthways and chop the lengths into three chunks. Put the potatoes and carrot on a baking tray and drizzle over some oil. Season with salt and pepper and sprinkle over the half the Italian herbs. Toss to coat, then roast on the middle shelf of your oven until golden and cooked through, 30-35 mins. Turn halfway through.
Put the chicken thighs on another baking tray. Sprinkle on the remaining Italian herbs and season with salt and pepper. Rub the seasoning into the chicken. TIP: Remember to wash your hands and equipment after handling raw meat! Pop on the top shelf of your oven and roast until the skin is crispy, 30-35 mins. TIP: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, remove the root and dark green top from the leek, then slice into 1cm thick rounds. Remove the top and bottom from the courgette, quarter lengthways and chop each strip into three pieces. Add the leek and courgette to the potatoes and carrot after 15 mins of cooking time, mixing them in evenly. Roast until soft and golden, 20 mins.
Cut the cherry tomatoes in half through the equator. Pop into a mixing bowl. Chop each vine tomato into eight pieces. Add these to the bowl and season with a pinch of salt. Stir in a glug of olive oil (see ingredients for amount). Finely chop the parsley (stalks and all) and stir a quarter into the tomato salad. TIP: The salt will help the tomatoes release their juice and make a delicious dressing.
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Mix the mint and remaining parsley together in another mixing bowl with the honey, wholegrain mustard (add less if you don't love mustard!), red wine vinegar and olive oil (see ingredients for amount). Season to taste with salt and pepper. Keep to one side.
Share the roasted veggies and tomato salad between your plates and place the chicken thighs alongside. Spoon the minty salsa on top. Enjoy!
