This panful is especially good in autumn, when you can use fresh, locally grown potatoes and squash. If the produce comes from your own garden, you can confidently leave the vegetables unpeeled – this makes cooking even quicker. If peeling is still needed, invite the children into the kitchen to help and cook together – even the youngest family members can take part with simple tasks. Once the vegetables are peeled and chopped, this comforting traybake practically cooks itself in the oven! Serve it with a simple yogurt–cream cheese sauce on the side.
Chicken Traybake
Ingredients
Chicken seasoning
Yogurt–cream cheese sauce
Preparation
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For the chicken seasoning, grind the smoked paprika, oil, salt, and pepper in a mortar and press in the garlic. Rub the mixture onto the chicken drumsticks. Set aside while you prepare the vegetables.
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Clean the potatoes, carrots, and squash. Cut them into wedges and place on an oven tray. In a mortar, mix 2 tbsp oil, two pressed garlic cloves, rosemary, salt, and pepper, crushing the rosemary leaves well with the pestle. Pour the seasoning over the vegetables and mix with your hands. Place the chicken drumsticks on the tray and bake in a 200°C oven for 45–55 minutes.
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Clean the bell pepper and cut into long, wide strips. Halve the Brussels sprouts and wash the cherry tomatoes. About 15 minutes before the end of cooking time, add the Brussels sprouts and bell pepper to the tray and mix the vegetables again. Scatter the cherry tomatoes on top and bake for another 15 minutes, or until the vegetables are tender and the chicken is cooked through. Serve with the yogurt–cream cheese sauce.
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To make the yogurt–cream cheese sauce, mix all the ingredients together and serve immediately.
chicken, traybake, vegetables
