APRICOT CHICKeN TRAY BAKe
SERVES 4 ✷ PREP 10 MINS ✷ COOKING 45 MINS
INGREDIENTS
695g tub apricot halves in juice
4 fresh rosemary sprigs
2 tbs French onion soup mix
1 tbs extra virgin olive oil
1kg chicken drumsticks (see tip)
500g baby coliban (chat) potatoes, halved
1 red onion, cut into thin wedges
METHOD
1 Preheat oven to 200°C/180°C fan forced. Grease a large deep baking tray. Line the tray with baking paper.
2 Drain the apricots, reserving 80ml (⅓ cup) juice. Pick leaves from 1 rosemary sprig and finely chop. Combine the soup mix, chopped rosemary, oil and reserved juice in a jug.
3 Arrange the chicken, potato, onion and apricots in a single layer on prepared tray. Drizzle over the rosemary mixture and season.
4 Bake, turning the chicken and adding the remaining rosemary sprigs halfway through cooking, for 45 minutes or until the chicken is cooked through and potato is tender. Serve.
SMART SWAP
Use chicken thigh cutlets instead of drumsticks, if you prefer. Cook for a further 5-10 minutes or until cooked through.
I have made this over and over again! So quick and easy. The only apricot chicken recipe I use now.
True_Blue
SPINACH & RICOTTA ZUCCHINI SLICe
SERVES 8 ✷ PREP 15 MINS (+ 10 MINS COOLING) ✷ COOKING 50 MINS
INGREDIENTS
20 frozen spinach and ricotta triangles
3 (about 180g) rindless bacon rashers, coarsely chopped
1 brown onion, finely chopped
350g zucchini, coarsely grated
150g (1 cup) self-raising flour
6 eggs
2 tbs extra virgin olive oil
80g (1 cup) coarsely grated cheddar
