Make ahead chicken vegetable tray bake

Tray bakes are a simple toss together meal that also deliver great flavour. I  like to prep this meal either in the morning or the night before. Leftovers are delish and great base for another meal. Simple,  satisfying.  Enjoy! Colleen 

Preparation   15 20 minutes

Baking             45 minutes approx 

Serves              4 -5

Ingredients 

8 - 9 chicken pieces on the bone, eg drumsticks 

2 onions, peeled, sliced into quarters and part cooked 

1/2 sweet potato,  peeled, cut into chunks, part cooked.  OR thick slices of carrot

2 celery sticks thickly sliced

Options, some wedges potato , fennel slices

Marinade 

2 cloves garlic crushed

2 teaspoons crushed fennel seeds

2 teaspoons dried oregano 

1 teaspoon dried mint

1 1/2 teaspoons smoked paprika

1/2 teaspoon, or more, dried chilli flakes 

Good pinch salt flakes

Pinch celery salt

Good amount cracked pepper to taste

1/2 cup passata, but might need more

4 tablespoons olive oil

To add in final 20 minutes 

prepare this when  oven preheating, then set aside: 

Approx 1 1/2 sourdough bread rolls torn into generous chunks mixed with more olive oil with Handful grated parmesan cheese, pinch More dried oregano, fennel

Plus later

Cherry tomatoes,  halved

Handful black pitted olives

Option: drained rinsed butter beans

More passata if needed  

Some dried fennel seeds 

Then before serving

Fresh chopped parsley for garnish 

Squeeze lemon juice prior to serving 

Method

Combine all the marinade dried herbs, spices, tomato passata, oil in a lidded container or bag .

Add the chicken pieces and smootch, squeeze until coated.  Pop in fridge overnight.

Next day

Oil a large tray with inch or so sides.

Place part cooked sweet potato,  onion wedges etc in base.

Nestle chicken pieces in and pour over remaining marinade juices.  

When ready to bake

Preheat oven to 190 oC fanforced

Pop into middle of oven and bake approx 25 minutes,  turning chicken at halfway. Add a little more passata if drying out. 

Add the butter beans, olives,  cherry tomatoes, fennel seeds 

and the prepared parmesan herb oil tossed sourdough chunks go on top.  

Bake approx 20 minutes until bread golden crunchy and chicken thoroughly cooked.

Taste and add more salt, pepper if needed.

Just prior to serving,  scatter with chopped parsley and squeeze of lemon.

Serve with lots of greens or a salad.

Enjoy! Colleen