We love the ease of a tray bake, throw everything into a tray and leave it to bake plus you’ve got the added bonus that you cut down on dishes!
This Week
9 Dec - 15 Dec
Meal Prep Guide
- Pre-chop half a pumpkin into approximately 2cm cubes pop into an airtight container and store in the fridge.
- Make the marinade for the chicken and pop into a jar to have ready.
Ingredients
1 garlic clove (crushed)
2-3 Tbsp chopped fresh herbs – we used a combo of oregano, thyme and rosemary (or use 1 Tbsp mixed dried herbs)
1 Tbsp honey
1 Tbsp wholegrain mustard
1 Tbsp olive oil
Add all ingredients into a jar or small container and shake well to combine. Store in the fridge.
Tips
Shortcuts
- If you’re not a fan of olives, swap for a tablespoon of capers.
- If you don’t like pumpkin you can use cubed sweet potato or whole yams.
- Swap chicken thighs for ¼ chickens for a mini ‘roast’ – if you do this you’ll need to cook the chicken for a little longer.
Ingredients
- 500-600g chicken thighs
- ½ a pumpkin (cut into approx 2cm cubes)
- One leek (cut into approx 2cm rounds)
- ½ a head of baby cos
- 1 garlic clove
- 2-3 Tbsp chopped fresh herbs – we used a combo of oregano, thyme and rosemary (or use 1 Tbsp mixed dried herbs)
- ¼ cup olives
- 1 Tbsp honey
- 1 Tbsp wholegrain mustard
- 1 Tbsp red wine vinegar
- 2-3 Tbsp olive oil
- Salt and pepper
- Handful of parsley for serving
Method
- Preheat the oven to 200 degrees celsius (fan bake).
- Add the pumpkin and leek to a large baking dish and drizzle some of the olive oil, salt and pepper.
- In a medium sized bowl add the honey, mustard, herbs, 1 Tbsp of the olive oil, garlic and mix well. Add the chicken thighs and mix until well coated.
- Place the chicken thighs over the pumpkin and leeks and pour over the remaining marinade.
- Scatter over the olives and pop in the oven to cook for 40 minutes or so until the chicken is golden brown and cooked through and the pumpkin is cooked. Depending on the size of the chicken thighs or how big you chopped the pumpkin you may need to remove the chicken after 40 minutes and let the pumpkin cook for a little longer then add the chicken thighs back in for a few minutes at the end.
- Whilst the tray bake is in the oven prepare the cos, chop in half lengthways and drizzle over the red wine vinegar and some olive oil.
- Pop this in the oven to cook for the last 10 minutes of the tray bake cooking. Remove the tray bake and turn the oven to grill and char the cos for 3-5 minutes until crispy.
Variations
- If you’re not a fan of olives, swap for a tablespoon of capers.
- If you don’t like pumpkin you can use cubed sweet potato or whole yams.
- Swap chicken thighs for ¼ chickens for a mini ‘roast’ – if you do this you’ll need to cook the chicken for a little longer.
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