Denise says:
- The beauty of tray bakes is that you cook everything in one roasting tin and can even serve from it too. This a tasty, colourful combination of vegetables and chicken.
- Chicken thighs are my favourite part of the chicken but if you prefer drumsticks or breast quarters that would work equally as well. Ideal for a family gathering and informal dinner party.
- A complete meal sorted!
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Serves: 6 people
Ingredients:
- 1 small red cabbage – cut into 3cm wedges
- 2 tablespoons olive oil
- 400g butternut squash – peeled, deseeded and cut into 3 cm cubes
- ~
- 6 chicken thighs – on the bone
- 3 large garlic cloves – finely grated
- Juice and zest 1 lemon
- 1 tablespoon smoked paprika
- 2 teaspoons cinnamon
- 2 teaspoons turmeric
- ~
- 270g cherry vine tomatoes - cut into bundles with vine on
- 2 red onions – peeled and cut into wedges
- 250g orzo
- 500ml chicken stock – to make add 1 cube or 2 teaspoons of bouillon powder to boiling water
- Garnish: Sprigs of parsley
Method
- Preheat the oven to 200°C / 400°F / Gas mark 6.
- Place the red cabbage wedges and butternut squash cubes into a non-stick roasting tin with 2 tablespoons olive oil. Season and roast for 20 minutes.
- Meanwhile rub the chicken thighs with the garlic, lemon zest and juice, paprika, cinnamon and turmeric.
- Take the vegetables from the oven and stir in the chicken thighs and onions. Pour in stock and orzo. Cover with foil and bake for a further 40 minutes or until the chicken is cooked and the juice runs clear, and no pink meat remains.
- Finally add the tomatoes and cook for a further 10 minutes.
- Serve from the tray garnished with sprigs of fresh parsley.
Tagged in: Butternut Squash, Chicken, Chicken thighs, Cinnamon, Friday Night, Garlic, Jewish, lemon, Orzo, Red cabbage, Red Onions, Shabbat, Tomato, Turmeric, Yom Tov