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Saturday, May 28, 2016

Roast Chicken Traybake

How to Make Roast Chicken Traybake Recipe - preparation 15 minutes plus at least 30 minutes marinating cooking time 40 minutes

2 garlic cloves
small bunch of fresh basil
small bunch of fresh mint
4 tbsp olive oil
4 chicken joints
1 aubergine (eggplant), chopped
3 sweet potatoes, peeled and cut into wedges
200g/7oz cherry tomatoes
2 yellow (bell) peppers, seeded and chopped
2 courgettes (zucchini), sliced
salt and ground black pepper

1 Blitz the garlic, basil and mint in a food processor or blender. Add 2 tbsp oil gradually through the feed tube until you have a thick aromatic paste.

2 Rub the paste over the chicken joints and place in a bowl. Cover and chill in the refrigerator for at least 30 minutes.

3 Preheat the oven to 200°C/400°F/Gas 6.

4 Put the aubergine, sweet potatoes, tomatoes, peppers and courgettes in a large roasting pan with the remaining oil and season with salt and pepper. Add the marinated chicken.

5 Roast in the oven for 35–40 minutes until the vegetables are tender and the chicken is cooked through.

6 Serve with a crisp salad.
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