Sicilian Chicken Tray Bake
Poultry
40 Min
very easy
4 People
Rating starstarstarstarstar
All in one tray bake with fennel, tomatoes, peppers and olives tossed with balsamic and roasted with paprika chicken. Served with crunchy garlic croutons and leaf salad.

Gluten-friendly option: rolls are replaced with gluten free rolls
1. Set oven to 220ÂșC. Wedge fennel, slice peppers and spring onions into large pieces. Toss in an oven dish with 1 tbsp rosemary leaves, tomatoes, olives, 2 tbsp balsamic and 3 tbsp olive oil. Season with salt and pepper.

2. Use a sharp knife to slash the chicken (see notes). Rub with 2 tsp paprika and 1 tbsp oil, season with salt and pepper. Place on top of vegetables and roast in oven for 20-25 minutes, or until chicken is cooked through.

3. Roughly tear rolls into croutons. Toss with 2 tbsp olive oil and 1 crushed garlic clove. Place on top of tray bake for last 5 minutes of cooking time, or until golden and crunchy (see notes).

4. Slice cucumber and toss with mesclun, 1/2 tbsp balsamic and 1 tbsp olive oil.

5. Pick oregano leaves and scatter over tray bake. Serve with salad.

Notes:
Slash the chicken to the bone to decrease cooking time.
Croutons can also be cooked on a separate tray if preferred.

Gluten-friendly option: rolls are replaced with GF rolls
From your box:
fennel 1
roasted red peppers 1/2 jar
spring onions 1/3 bunch
rosemary 1 sprig
cherry Roma tomatoes 1 punnet

chicken chops 4

green olives 1/2 jar *

sourdough rolls 2

continental cucumber 1/2
mesclun leaves 1/2 bag (100g)

oregano 1/2 packet

From your pantry:
oil (for cooking + olive), salt, pepper, garlic (1 clove), balsamic vinegar, ground paprika