Recipe details

Denise says:

  • Family style dining with easy recipe is just what everyone is looking for.  Keep for Pesach too!
  • This tray bake can easily be adapted to include vegetables you have in your fridge or store cupboards.
  • Preparation Time: 20 minutes
  • Cooking Time: 45 minutes
  • Serves: 4 people


  • 2 tablespoons olive oil
  • 500g butternut squash – peeled and cut into thin slices
  • 200g shallots/ baby onions – peeled and halved
  • 300g leeks/ baby leeks or use large ones cut into lengths and halved
  • 300g carrots, use baby carrots – cut into batons
  • 1 garlic bulb – halved through the middle
  • 4 large chicken thighs skin on
  • For the pesto
  • 200g kale – stalks removed
  • 1 garlic clove- peeled and roughly chopped
  • 40g brazil nuts
  • Zest juice of 1 lemon
  • 60ml olive oil


  1. Preheat the oven to 180C.
  2. Put all the vegetables for the bake except the garlic in large bowl and add 1 tablespoon olive oil. Carefully turn everything over so that the oil lightly coats them.
  3. Line a baking tray with baking parchment paper and arrange the vegetables so they are evenly distributed on one layer.
  4. Add the garlic halves and chicken. Season well and bake for 40 minutes or until the chicken is nicely browned.
  5. Meanwhile make the pesto. Whizz the kale, garlic, brazil nut and lemon juice together until finely chopped. Add the olive oil and whizz again.
  6. Drizzle the pesto over the cooked chicken and vegetables and serve.


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