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Home > Recipes > One-pan chicken bake

One-pan chicken bake

Simon Gault

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

One-pan chicken bake

No ratings yet

I love your column, but I did note you say you cannot freeze tomatoes. Every year I grow yellow and red cherry tomatoes and freeze them to use in the winter. I pick them and put them in a resealable bag. As they freeze, I give them a good shake to keep them free flowing.

Ingredients

8 cloves Garlic, skin on
500 g Gourmet potatoes, skin on, sliced into chunks
4 Carrots, peeled and sliced
2 Tbsp Olive oil
1 punnet Cherry tomatoes
1 Salt & freshly ground pepper
1 bunch Fresh basil
4 Chicken marylands, thigh and drum attached

Directions

  1. Preheat oven to 180 degC.
  2. Line a shallow baking tray with baking paper.
  3. Scatter veges around the dish. Tear basil leaves and scatter over vegetables. Season and drizzle over the oil.
  4. Trim excess fat from the chicken. Place the chicken skin-side down on top of the vegetables and season.
  5. Bake for 45 minutes. Remove from oven and turn the chicken pieces, skin-side up. 
  6. Bake for a further 20 minutes or until the juices run clear.
  7. To serve, place vegetables on the plate, place the chicken on top and spoon over juices. 
  8. You can substitute or add other veges, such as courgettes or pumpkin.
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https://www.eatwell.co.nz/recipe/316/Onepan-chicken-bake/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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