This traybake is super simple to put together but certainly doesn’t lack in flavour! It’s a great meal to pop in the oven and forget about until it’s ready.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Prepare the spice mix for the chicken (store in an airtight container in the pantry).
Ingredients:
- 2 tsp sumac
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
Method:
- Add all of the spices into a container and mix well.
Tips
Tips
- We find that drumsticks cook best when cooked in a little stock for at least an hour so they get nice and tender but still crispy on the outside.
- Sumac is a beautiful red spice commonly used in Middle Eastern cuisine. It’s a tangy spice with a slightly sour or acidic flavour similar to lemon juice. It’s often used in spice blends like za’atar, and in dressings. This recipe uses sumac slightly differently, we coat the chicken in the spice along with other spices and aromatics.
Shortcuts
Vegetables
- You can swap out the yams and potatoes for any roasted root vegetables – sweet potatoes, carrots and butternut all work well.
- Swap fresh green beans for frozen green beans.
- Swap out the green beans for steamed broccoli or a simple side salad.
Protein
- You can use maryland chicken instead of drumsticks or thighs with the bone in. Note that cooking times may vary slightly depending on the cut you use. We recommend removing the chicken once it’s cooked, allowing the yams and potatoes to cook and crisp up slightly then adding the chicken back in for the last few minutes.
- For a vegetarian option follow the recipe below for this Sumac Spiced Chickpea, Halloumi and Yam Tray Bake.
Ingredients:
- 2 tsp sumac
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400g yams (whole)
- 2 medium agria potatoes (cut into cubes)
- 1 red onion (cut into wedges)
- 400g tin of chickpeas (rinsed and drained)
- ¼ cup of dried dates (cut in half)
- 6 cloves of garlic (whole)
- 1 lemon (juice and zest)
- ½ cup vegetable stock
- 190g halloumi (sliced)
- 1 cup of coriander (finely chopped)
- Salt and pepper
- Olive oil
Green beans
- 250g green beans (ends trimmed)
- Lemon zest (optional)
- Olive oil
- Salt and pepper
Method:
- Preheat the oven to 180 degrees, fan bake.
- In a small bowl mix together the sumac smoked paprika, cumin and coriander.
- Grab a large baking dish (40cm x 30cm is ideal).
- Add the yams, red onion, potatoes, chickpeas, dates and garlic cloves to the baking tray, sprinkle over the spice mix and drizzle over some olive oil; season with salt and pepper. Toss everything well to make sure everything gets coated in the olive oil.
- Add the juice and zest of a lemon and the vegetable stock.
- Pop in the oven to cook for 45 minutes -1 hour depending on your oven. You want most of the liquid to have evaporated and the veggies golden brown.
- When the traybake has 15 minutes of cooking time remaining add the halloumi slices to the baking tray.
- When the dish is nearly cooked, prepare the green beans. Steam the green beans for 3-5 minutes until they are cooked through but still have a nice crunch to them. Drizzle over a little olive oil and add the lemon zest (if using) season with salt and pepper and toss well.
- Once the tray bake has cooked garnish with fresh coriander and serve alongside the green beans.
Other
- Swap out the chicken stock for vegetable stock.
- Swap out the coriander for parsley.
Ingredients
- 1kg chicken drumsticks (approx. 10)
- 2 tsp sumac
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400g yams. 1 bag (whole)
- 2 medium agria potatoes (cut into cubes)
- 1 red onion (cut into wedges)
- ¼ cup dried dates (cut in half)
- 6 garlic cloves (whole)
- 2 lemons (juice and zest of one and one sliced)
- 1 ¼ cups chicken stock or bone broth
- 1 cup of coriander (finely chopped)
- 100g feta
- Salt and pepper
- Olive oil
Green beans
- 250g green beans (ends trimmed)
- 1 lemon (zest)
- Olive oil
- Salt and pepper
Method
- Preheat the oven to 180 degrees, fan bake.
- In a small bowl mix together the sumac, smoked paprika, cumin and coriander.
- Grab a large baking dish (40cm x 30cm is ideal).
- Add the chicken drumsticks to the tray and sprinkle over the spice mix, then add the yams, red onion, potatoes, dates, garlic cloves and the juice and the zest of one lemon; drizzle with olive oil and season with salt and pepper. Toss everything well to make sure everything gets coated in the olive oil.
- Zest the second lemon and set aside for the green beans before cutting it into slices and placing the slices on top of the traybake.
- Add the chicken stock or broth and pop in the oven for 1 hour and 10-20 minutes depending on your oven. You want most of the liquid to have evaporated, the chicken golden brown and the vegetables tender and golden. We recommend turning the drumsticks over after about 45 minutes so both sides can get nice and crisp.
- When the dish is nearly cooked, prepare the green beans. Steam the green beans for 3-5 minutes until they are cooked through but still have a nice crunch to them. Drizzle over a little olive oil and add the lemon zest; season with salt and pepper and toss well.
- Once the chicken bake has cooked, garnish with fresh coriander and crumble over the feta.
Variations
Vegetables
- You can swap out the yams and potatoes for any roasted root vegetables – sweet potatoes, carrots and butternut all work well.
- Swap fresh green beans for frozen green beans.
- Swap out the green beans for steamed broccoli or a simple side salad.
Protein
- You can use maryland chicken instead of drumsticks or thighs with the bone in. Note that cooking times may vary slightly depending on the cut you use. We recommend removing the chicken once it’s cooked, allowing the yams and potatoes to cook and crisp up slightly then adding the chicken back in for the last few minutes.
- For a vegetarian option follow the recipe below for this Sumac Spiced Chickpea, Halloumi and Yam Tray Bake.
Ingredients:
- 2 tsp sumac
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400g yams (whole)
- 2 medium agria potatoes (cut into cubes)
- 1 red onion (cut into wedges)
- 400g tin of chickpeas (rinsed and drained)
- ¼ cup of dried dates (cut in half)
- 6 cloves of garlic (whole)
- 1 lemon (juice and zest)
- ½ cup vegetable stock
- 190g halloumi (sliced)
- 1 cup of coriander (finely chopped)
- Salt and pepper
- Olive oil
Green beans
- 250g green beans (ends trimmed)
- Lemon zest (optional)
- Olive oil
- Salt and pepper
Method:
- Preheat the oven to 180 degrees, fan bake.
- In a small bowl mix together the sumac smoked paprika, cumin and coriander.
- Grab a large baking dish (40cm x 30cm is ideal).
- Add the yams, red onion, potatoes, chickpeas, dates and garlic cloves to the baking tray, sprinkle over the spice mix and drizzle over some olive oil; season with salt and pepper. Toss everything well to make sure everything gets coated in the olive oil.
- Add the juice and zest of a lemon and the vegetable stock.
- Pop in the oven to cook for 45 minutes -1 hour depending on your oven. You want most of the liquid to have evaporated and the veggies golden brown.
- When the traybake has 15 minutes of cooking time remaining add the halloumi slices to the baking tray.
- When the dish is nearly cooked, prepare the green beans. Steam the green beans for 3-5 minutes until they are cooked through but still have a nice crunch to them. Drizzle over a little olive oil and add the lemon zest (if using) season with salt and pepper and toss well.
- Once the tray bake has cooked garnish with fresh coriander and serve alongside the green beans.
Other
- Swap out the chicken stock for vegetable stock.
- Swap out the coriander for parsley.
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