Preparation time is 5minutes
Cook time is 50minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 4.36 dollar
Difficulty level: 3 out of 4
10 Ingredients
- 4 chicken thigh cutlets, skin on, bone in
- 500grams diced pumpkin & sweet potato
- 1 red onion, cut into wedges
- 1 garlic bulb, cut in half horizontally
- 3/4 cup wholegrain freekeh
- 2 cup salt-reduced chicken stock
- 2teaspoons smoked paprika
- 1/2teaspoons cumin seeds
- 1 lemon, zested, juiced
- 100grams baby spinach leaves
Nutrition per serving
2820kJ / 672Cal
2820 Kilojoules or 672 Calories
32% of daily energy intake*
Protein
40.0grams
Fat
41.5grams
Carbs
42.8grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This chicken traybake recipe is brimming with autumn flavours. It’s an easy, hearty feed that’ll become a family favourite in no time.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Place chicken, skin-side down, in a cold non-stick frying pan over medium heat and cook for 8 minutes or until fat has rendered and skin is golden. Turn over and cook for a further 2 minutes.
Step 2 of 4
Meanwhile, place pumpkin & sweet potato, onion, garlic, freekeh, stock, 1/2 cup water, spices and lemon zest in a large baking tray. Season, then stir to combine.
Step 3 of 4
Nestle chicken, skin-side up, in tray. Cover with foil and bake for 25 minutes. Remove foil and cook for a further 15 minutes or until chicken is cooked through and freekeh is tender. Remove from oven and allow to rest for 10 minutes.
Step 4 of 4
Stir through lemon juice and spinach, then serve.
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