Name: Feed the family for less with this Moroccan Chicken Tray Bake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 1.2kg (6) chicken thigh cutlets, skin on; 1 large orange sweet potato (650g), peeled, cut into chunks; 3 large zucchini (500g), halved lengthways, cut into large chunks; 1 tblsp olive oil; 1 1/2 tblsps Moroccan seasoning; 1 tblsp honey; 200g punnet medley cheery tomatoes; 100 soft feta, coarsely crumbled; Fresh coriander sprigs, to serve

Feed the family for less with this Moroccan Chicken Tray Bake

Get your veggie and protein fix in one quick and easy meal.

Skip to Recipe

Serves 4

Prep

10M

Cook

50M

Total

Ingredients

1.2kg (6) chicken thigh cutlets, skin on

1 large orange sweet potato (650g), peeled, cut into chunks

3 large zucchini (500g), halved lengthways, cut into large chunks

1 tblsp olive oil

1 1/2 tblsps Moroccan seasoning

1 tblsp honey

200g punnet medley cheery tomatoes

100 soft feta, coarsely crumbled

Fresh coriander sprigs, to serve

Method

Step 1

Place chicken, sweet potato, and zucchini in a large roasting pan (or on a large, shallow-sided, non-stick oven tray). Drizzle over oil. Sprinkle with seasoning. Toss to coat. Arrange in an even layer.

Step 2

Cook in a hot oven (200C) for 30 minutes. Remove. Drizzle over honey. Turn vegetables. Scatter over tomatoes.

Step 3

Return to the same oven. Cook for a further 15 to 20 minutes, or until chicken is cooked through and vegetables are tender.

Step 4

Scatter over feta and coriander sprigs.

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