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Chicken and Winter Veg Tray-Bake

Chicken and Winter Veg Tray-Bake

Made With Our Classic Butter Chicken
2 SERVES
SERVES 4
prep
10 MINS PREP
20 MINS COOK
COOKS IN 35 MINS
This delicious tray-bake recipe saves on chopping and washing up but doesn’t skrimp on flavour! By roasting the chicken thighs with the bone in, the end result is incredibly moist and tender, and the butter chicken curry flavours infuse into the chicken and the vegetables. A great winter meal - or the perfect alternative to a whole turkey for Christmas dinner.
Ingredients
  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 4 bone-in chicken thighs (with skin on)
  • 4 medium potatoes (ideally Maris pipers), chopped to a large dice
  • 1 large parsnip, peeled and chopped into 2cm chunks
  • 1 large carrot, peeled and chopped into 2cm chunks
  • 80g of Tenderstem broccoli, sliced in half, chopped Cavolo Nero, or any other green vegetable of your choosing

Optional garnish - Fine slices of ½ a small red onion, quick pickled in a tbsp. of lemon juice or apple cider vinegar.

Method
  1. Preheat the oven to 220°C (Fan 200°/Gas Mark 6)
  2. Empty the contents of both sauce sachets from the kit into a large baking tray, mix well. 
  3. Heat a large skillet over medium high heat, and add in the chicken thighs skin side down. Leave to cook for about five minutes, or until the skin is nicely crisped. Place these pieces of chicken into the baking tray, skin side up. 
  4. Fry the spices from the kit in the remaining chicken fat left in the pan over medium heat, and then add in your prepped vegetables (apart from the green veg of your choice). Toss well. 
  5. Pour the vegetables and spices over the chicken in the tray, and pop into the oven for 25 minutes.
  6. After the timer has elapsed, slot the green veg into the baking tray, and pop back into the oven for 5-7 minutes, or until everything is cooked through. The internal temperature of the chicken should be 75°C in the thickest part.
  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 4 bone-in chicken thighs (with skin on)
  • 4 medium potatoes (ideally Maris pipers), chopped to a large dice
  • 1 large parsnip, peeled and chopped into 2cm chunks
  • 1 large carrot, peeled and chopped into 2cm chunks
  • 80g of Tenderstem broccoli, sliced in half, chopped Cavolo Nero, or any other green vegetable of your choosing

Optional garnish - Fine slices of ½ a small red onion, quick pickled in a tbsp. of lemon juice or apple cider vinegar.

  1. Preheat the oven to 220°C (Fan 200°/Gas Mark 6)
  2. Empty the contents of both sauce sachets from the kit into a large baking tray, mix well. 
  3. Heat a large skillet over medium high heat, and add in the chicken thighs skin side down. Leave to cook for about five minutes, or until the skin is nicely crisped. Place these pieces of chicken into the baking tray, skin side up. 
  4. Fry the spices from the kit in the remaining chicken fat left in the pan over medium heat, and then add in your prepped vegetables (apart from the green veg of your choice). Toss well. 
  5. Pour the vegetables and spices over the chicken in the tray, and pop into the oven for 25 minutes.
  6. After the timer has elapsed, slot the green veg into the baking tray, and pop back into the oven for 5-7 minutes, or until everything is cooked through. The internal temperature of the chicken should be 75°C in the thickest part.
MADE WITH OUR DELICIOUS
Classic Butter Chicken
India’s favourite curry is intensely flavoured and velvety with a mildly spiced, but full-flavoured tomato-based sauce. Perfect with chicken, seafood lamb, paneer and many vegetables.
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