Making dinners from Hello Fresh, which is a meal kit. They send you the recipes and the ingredients. We learn new cooking skills, and to eat more healthy, even though we already do!
This traybake is so easy! It’s a one pan meal and for those with busy lives, this is perfect!
Ingredients you will need for 2 people:
10-15ml of Olive Oil
2 tsp crushed garlic
2 red onions
About 300g boneless chicken thigh
50g tandoori paste
100g greek yogurt
2 tsp mustard
About 10 mint leaves washed and chopped
50g spinach washed and chopped
Ingredients you will need for 4 people:
30ml olive oil
4 tsp crushed garlic
4 red onions
600g boneless chicken thigh
100g tandoori paste
200g greek yogurt
4 tsp mustard
About 20 mint leaves washed and chopped
100g spinach washed and chopped
Hands-on: 10-20 minutes
Ready in: 30-40 minutes
Eat me Early
Preheat oven to 240 Degrees Celsius, 220 Degrees Celsius fan forced. Cut the potato (unpeeled) and courgette into 2cm chunks. Cut the cauliflower into small florets. Cut the red onion into 2cm wedges.
Marinate the Chicken
Slice the chicken thigh into slices. Place the chicken thigh pieces with the crushed garlic, tandoori paste and halve of the greek yogurt in a large bowl. Season generously with coarse salt and pepper and toss to coat. Set aside.
In a plastic bowl, add the potato chunks and place in the microwave for 10 minutes uncovered so that it precook. Remove from the microwave and set aside.
In a mixing bowl, add all the veggies and the potatoes. Season with coarse salt and pepper and toss with some olive oil. Add in the mustard and also some crushed garlic about 2 tsp. Mix well.
Roast the chicken & veggies
Place all the veggies on an oven tray lined with some baking paper. Spread out evenly. Nestle marinated chicken thigh pieces between the veggies and spoon over any excess marinade from the bowl. Bake, tossing halfway through, until veggies are tender and the chicken is cook through, I cooked the traybake for 45 minutes fan forced. The chicken and veggies may char, this adds to the flavour!
Make the mint yogurt
While chicken and veggies are baking, chop the mint leaves and mix with the remaining greek yogurt. Season to taste with salt and pepper.
Bring it all together
When the chicken and veggies are done, set aside chicken on a plate. Add the spinach leaves to the tray and toss to coat. Season to taste with salt and pepper.
Divide the roast veggies between plates and top with the tandoori chicken. Spoon over the mint yogurt. Serve and enjoy!