Lemon-Garlic Chicken Thigh Traybake
with Oven-Crisped Almonds & Herby Croutons
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
When it comes to prep and cleanup, traybakes are très easy. This one’s as simple as tossing chicken onto a sheet pan, with a pretty combo of yellow and green zucchini. The special guests are crunchy almonds and ciabatta torn into bite-size pieces, oiled and spiced for oven-hot croutons. A lemon-garlic vinaigrette is a no-brainer.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Minced garlic
- 1 Lemon
- 2 Green zucchini
- 1 Yellow zucchini
- 25g Almonds
- 1 Ciabatta baguettine
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Almonds, Barley, Mustard, Wheat
You will need:
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
5 g
Sodium
1270 mg
Total Carb
77 g
Sugars
6 g
Protein
51 g
Fibre
4 g
Preparation
Start the traybake
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. Arrange on a lined sheet pan and drizzle with oil. Roast, 10 to 12 min., until partially cooked.
Mise en place
Meanwhile, quarter the lemon. Quarter both types of zucchini lengthwise; cut crosswise into 1-inch pieces. In a large bowl, combine both types of zucchini, a drizzle of oil, ½ the remaining spices and S&P. Tear the ciabatta into bite-size pieces. In a medium bowl, make the croutons by combining the ciabatta, a drizzle of oil, the remaining spices and S&P.
Finish the traybake
When the chicken is partially cooked, remove from the oven and add the zucchini and croutons. Roast, flipping halfway, 10 to 12 min., until the chicken* is cooked through and the vegetables are tender. In the last 5 min., add the almonds and ½ the garlic.
Make the vinaigrette
Meanwhile, in a small bowl, combine the juice of ½ the lemon wedges, the remaining garlic, 1 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the traybake between your plates. Drizzle with the vinaigrette. Garnish with the remaining lemon wedges. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
