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Spring vegetable & chicken tray bake
Prep 15 mins | Cook 40 mins | Serves 4
2½ tbs olive oil + extra for brushing
8 chicken thigh cutlets (bone in), excess fat trimmed
6 small zucchini, halved lengthways
1 bunch small spring onions, trimmed and halved lengthways
1 bunch large asparagus, trimmed
3 garlic cloves, crushed
2 tbs rosemary leaves
250g truss mini roma or cherry tomatoes
100g Greek feta cheese, crumbled
Couscous, to serve
Step 1 Preheat oven to 200°C fan-forced. Heat 2 tsp oil in a large non-stick frying pan over medium-high heat. Add chicken skin-side down and cook until skin is golden. Turn and seal chicken on the other side. Drain on paper towel.
Step 2 In a large roasting pan, combine zucchini, spring onions and asparagus. Combine garlic, rosemary and remaining 2 tbs olive oil in a small bowl. Season with salt and pepper. Drizzle mixture over vegetables and toss to coat.
Step 3 Arrange chicken in pan. Roast for 15 minutes. Gently toss vegetables then roast for a further 10 minutes. Brush tomatoes with oil and add to pan. Roast for 8-10 minutes or until chicken is just cooked through and vegetables are tender. Sprinkle with feta and season with pepper. Serve with couscous.
Good for you ... Asparagus
![Asparagus](/assets/image-cache/asparagus.ce905c36.jpg)
One of the best sources of natural folate. This B complex vitamin is important throughout life for normal function of the immune system. A source of vitamin C which contributes to protecting body cells from damage from free radicals.