Feel free to mix up which veggies you use depending on what’s in season – potato, pumpkin and carrot all work. I tend to serve this with couscous on the side, which mops up the delicious juices from this dish. You can also serve with rice, pasta or bread.
Serves: 4
Ingredients
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 sweet potato, halved lengthwise and sliced (keep the skin on if you like)
- 1 red onion, cut into 8 wedges
- 3 cloves garlic, unpeeled
- 1 large zucchini, halved lengthwise and sliced
- 8 skinless chicken thigh cutlets (bone in tends to be a bit yummier for this, I reckon, but boneless is fine too)
- ½–1 tablespoon sweet paprika
- 1 broccoli, cut into florets
- fresh parsley, to serve
Method
- Preheat the oven to 180ºC.
- In a bowl, combine the olive oil, honey, Dijon mustard, oregano and basil, seasoning with salt and pepper as desired.
- Arrange the sweet potato, red onion, garlic and zucchini in a baking dish. Drizzle some of the honey marinade over the veggies and toss together. Reserve most of the marinade for the chicken.
- Place the chicken thighs among the vegetables and brush each thigh generously with the marinade. Sprinkle some paprika over each thigh. Pour any remaining marinade over the vegetables and chicken. Cook in the oven for 20 minutes.
- Remove from the oven and stir the broccoli florets through, ensuring everything is well combined, then return to the oven for another 15 minutes.
- When ready, remove from the oven and sprinkle with fresh parsley just before serving.
Notes
To make it vegetarian, leave out the chicken and bump up the veggie quantities (you can add pumpkin too) and consider adding tofu or halloumi.
To make it gluten free, choose your side wisely – opt for rice, quinoa or gluten-free bread.
Want another great traybake recipe? Try this baked tomato and silverbeet pilaf.
This is an edited extract from Full Plate: One meal for the whole family by Dr Preeya Alexander, published by Simon & Schuster Australia, RRP $39.99. Photography © Lawrence Furzey Photography. Food stylist © Fiona Sinclair
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