Garlic and rosemary chicken tray bake
Last updated date: 18 October 2021
- 2 potatoes, unpeeled, sliced
- 2 medium sweet potatoes, peeled, sliced
- 4 small skinless chicken drumsticks
- 2 skinless, boneless chicken thighs
- 1 orange, zest and juice
- 2 red onions, cut into wedges
- 1 cup red capsicum, chopped
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- 4 sprigs fresh rosemary
- 1 garlic bulb, broken into cloves
- 2 cups chopped silverbeet
- 100g feta
- freshly ground black pepper
Log In or Sign Up to save this recipe to your shopping list.
1 Spray a large ovenproof dish with oil and preheat oven to 200°C. Cook potatoes and sweet potatoes in a saucepan of boiling water for 5 minutes. Drain.
2 Cut several slits in chicken pieces and toss with orange zest.
3 Place all the vegetables, except silverbeet, into a large bowl. Mix the orange juice with olive oil and vinegar, then use to coat veggies.
4 Place coated veggies into prepared dish and top with chicken pieces. Push small pieces of rosemary sprigs into slits of chicken. Add garlic and remaining rosemary to tray and toss to mix ingredients.
5 Bake for 45 minutes, tossing halfway through. Stir through silverbeet, then cook for 10 more minutes. Season with pepper and scatter feta on top.
You may also be interested in:
Some more of our favourite recipes using garlic:
Slow braised lamb with fennel and garlic
Pasta with roast cauliflower and garlic lemon crumb
Nutrition Info (per serve)
Total fat 19.4g
–Saturated fat 6.2g
Dietary fibre 6.8g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
One comment on Garlic and rosemary chicken tray bake
Leave a Reply Click here to cancel reply.
You must be logged in to post a comment.
Made this for lunch on a cold rainy sunday because a friend had given up these delicious tiny oranges from his olive farm. that and the fetta took it to the next level