apricot chicken tray bake
serves 4 | prep 10 mins | cooking 45 minutes
695g tub apricot halves in juice
4 sprigs fresh rosemary
2 tbs French onion soup mix
1 tbs extra virgin olive oil
1kg chicken drumsticks (see tips)
500g baby chat potatoes, halved
1 red onion, cut into thin wedges
1 Preheat the oven to 200°C/180°C fan forced. Grease a large baking tray with sides. Line the tray with baking paper.
2 Drain apricots, reserving 1/3 cup juice. Remove the leaves from 1 rosemary sprig. Finely chop. Place the soup mix, chopped rosemary, oil and reserved juice in a jug. Stir until well combined. Arrange the chicken, potato and onion in a single layer on the prepared tray. Drizzle over the soup mixture. Season.
3 Bake, turning the chicken and adding the remaining rosemary sprigs halfway through cooking, for 45 minutes or until the chicken is cooked through and the potato is tender. Serve.
TOP TIPS
You can use chicken thigh cutlets instead of drumsticks. Cook for a further 5-10 minutes or until cooked through.
This tray bake is delicious served alongside steamed green beans drizzled with extra virgin olive oil and sprinkled with toasted flaked almonds.
chicken saltimbocca tray bake
serves 4 | prep 10 mins | cooking 20 mins
200g mixed cherry tomatoes
2 bunches asparagus, trimmed
150g ciabatta, broken into chunky pieces
1 1/2 tbs extra virgin olive oil
6 small 1cm-thick uncrumbed chicken breast schnitzels
12 basil leaves, plus extra, to serve
6 slices prosciutto
80g (1/2 cup) pitted kalamata olives
125ml (1/2 cup) salt-reduced chicken stock
1/2 lemon, juiced
Lemon wedges, to serve
1 Preheat the oven to 220°C/200°C fan forced. Place the tomatoes, asparagus and bread in a bowl. Add 1 tbs oil
