Golden, juicy chicken with loads of roasted veg, too – this tray bake is so easy, and oh-so good! The whole family will love the feel-good flavours… and you’ll also appreciate the minimal clean-up!
Thai-spiced Chicken Tray Bake
Marion’s Kitchen Thai Green Curry , which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
8 chicken thigh pieces
500g (1 lb) sweet potato, cut into wedges
2 red onions, cut into wedges
200g (7 oz) broccolini
¼ cup sliced spring onion (scallions)
- Preheat oven to 180°C/355°F.
- In a large bowl, whisk together the THAI GREEN CURRY PASTE, COCONUT MILK and DRIED THAI HERBS & CHILLI. Add the chicken and toss to coat.
- Drain the BAMBOO SHOOTS.
- Place chicken, sweet potato, onion and broccolini on a large tray. Pour over excess green curry sauce. Roast in the oven for 1 hour or until chicken is cooked through. Sprinkle with spring inion and serve.
