We love an easy tray-bake, especially in winter! We’ve paired this tasty chicken traybake with a herby, zesty gremolata to cut through the richness and add a freshness to the dish.
This Week
9 Dec - 15 Dec
Chicken, Pumpkin and Brussels Sprouts Tray Bake with Gremolata
- Under 1 hour
- 4
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Meal Prep Guide
Make the marinade for the chicken (store in an airtight container in the fridge).
Ingredients:
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 2 tsp miso paste
- 1 Tbsp of dried or 2 Tbsp of fresh chopped herbs (we used rosemary, oregano and thyme)
- 3 garlic cloves (crushed)
- 1 lemon (juice and zest)
Method:
- Add the olive oil, mustard, maple syrup, miso paste, herbs, garlic, lemon juice and zest and salt and pepper to a small bowl and mix well to combine.
Make the gremolata (store in an airtight container in the fridge).
Ingredients:
- 3 Tbsp olive oil
- 1 lemon (juice and zest)
- 1 garlic cloves (crushed)
- ¼ cup fresh parsley (finely chopped)
- ¼ cup fresh coriander (finely chopped)
- Salt and pepper
Method:
- Add all of the ingredients into a small bowl and mix well until combined.
Tips
Tips
- You want to make sure you’ve tossed the brussels sprouts and pumpkin in olive oil first, before adding the chicken and marinade to the traybake.
- Depending on the size of the chicken thighs they may cook through before the veggies are nice and crisp, if this is the case remove them and add cook the veggies for longer and pop them back in for the last few minutes to heat up.
Shortcuts
Vegetables
- Swap out the pumpkin for sweet potato.
Protein
- Swap out the chicken for some good-quality sausages.
- For a vegetarian option, leave out the chicken and add swap for halloumi. Add to the traybake for the last 15 minutes.
Ingredients
Tray bake
- 600g chicken thighs
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 2 tsp miso paste
- 1 Tbsp of dried or 2 Tbsp of fresh chopped herbs (we used rosemary, oregano and thyme)
- 3 garlic cloves (crushed)
- 1 lemon (juice and zest)
- 2 medium agria potatoes (peeled and cut into bite-sized cubes)
- ½ pumpkin (cut into bite-sized cubes)
- 400g brussels sprouts (cut in half)
- Olive oil
- Salt and pepper
Gremolata
- 3 Tbsp olive oil
- 1 lemon (juice and zest)
- 1 garlic cloves (crushed)
- ¼ cup fresh parsley (finely chopped)
- ¼ cup fresh coriander (finely chopped)
- Salt and pepper
Method
- Preheat the oven to 180 degrees, fan bake.
- Get started by marinating the chicken. Add 2 Tbsp of olive oil, mustard, maple syrup, miso paste, herbs, garlic, lemon juice and zest, salt and pepper into a large bowl; mix well. Add the chicken thighs and toss in the marinade; set aside.
- Add the pumpkin, potatoes and brussels sprouts to a large baking tray; drizzle with little olive oil and season with salt. Toss well to make sure all the veggies are coated in oil.
- Add the marinated chicken to the vegetable along with the remaining marinade. Toss well so the vegetables can get coated in some of the marinade too.
- Pop in the oven to cook for 35-40 minutes, tossing veggies and flipping chicken at half way. (Depending on the size of the chicken thighs, they may cook through before the veggies are nice and crisp – if this is the case, remove them and add cook the veggies for longer, then pop them back in for the last few minutes to heat up)
- While the traybake is cooking, prepare the gremolata. Add all the ingredients into a small bowl and mix well until combined.
- Once the traybake has cooked, drizzle over the gremolata and serve up.
Variations
Vegetables
- Swap out the pumpkin for sweet potato.
Protein
- Swap out the chicken for some good-quality sausages.
- For a vegetarian option, leave out the chicken and add swap for halloumi. Add to the traybake for the last 15 minutes.
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