Recipes
Chicken and Veggie tray bake
The taste of this dish will send your mind wandering to the Mediterranean coast, at least that’s where my mind went to while eating this. Paired with a crisp glass of rosé you can’t go wrong. Full of flavour and veg, it’s healthy, easy and delicious.
Prep Time:
15 mins
Cook Time:
20 mins
Servings:
4 servings
For the chicken
500g The Meat box Skin On, boneless chicken thighs
Juice of 1 lemon
Zest of 1 lemon
1 Tbsp balsamic vinegar
3 cloves garlic minced
Salt
Pepper
1 tsp paprika
2 Tbsp olive oil
1 Tbsp fresh chopped oregano
For the veggies
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 diced capsicum (we used ½ red, ½ green)
½ diced eggplant
½ red onion roughly chopped
2 small vines of tomatoes (or 1 punnet of cherry tomatoes)
1 sweet potato sliced into ½ cm thick slices
15 kalamata olives
5 cloves garlic
¼ cup chopped sundried tomatoes
½ block feta cheese diced
Handful fresh basil leaves
Salt and pepper
Mix all of your marinade ingredients together and coat the chicken. Place chicken back in the fridge while you prep all of your veggies. Preheat your oven to 180 degrees. Place your sliced sweet potato, red onion, capsicum, eggplant and garlic in a large oven proof dish and toss with 1 Tblspn of olive oil. Then place your marinated chicken thighs on top and place in the preheated oven for 20 minutes. Remove from oven and take chicken off and set aside for a minute. Add in your feta, olives and sundried tomatoes carefully stir through without burning yourself. Place your chicken back on top and arrange your vine or cherry tomatoes around your dish. Drizzle with remaining olive oil and balsamic vinegar. Place back into the oven for a further 20 minutes or until chicken is golden and cooked through and veggies are soft. Season with salt and pepper and top with fresh basil leaves to serve.
