Mexican-Style Chicken & Veggie Traybake
with Slaw & Spiced Sour Cream
Cooking time
30 minutes
Servings
4
Calories
460 /serving
Let’s head south of the border to soak up some sunshine as spring starts to settle in. Getting there is as simple as getting out a couple of sheet pans and loading them with goodies. Chicken thighs, chunky potatoes and carrots get sprinkled with smoky chili-flecked seasonings before sliding into the oven. They come out tender-iffico, and ready for a little cabbage slaw and spiced sour cream on the side.
We will send you:
- 8 Chicken thighs
- 900g Potatoes
- 400g Carrots (orange or multicoloured)
- 300g Shredded green cabbage
- 2 Scallions
- 60ml Red wine vinegar
- 86ml Sour cream
- 14g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)
Contains: Milk, Sesame, Sulphites
You will need:
Salt & pepper (S&P)
2 Sheet pans
Parchment paper
Oil
Total Fat
11 g
Saturated Fat
4 g
Sodium
700 mg
Total Carb
54 g
Sugars
12 g
Protein
41 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Medium-dice the potatoes. Halve the carrots lengthwise (quarter if large). Thinly slice the scallions, separating the white bottoms and green tops. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P.
Roast the traybake
On a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the remaining spices and S&P. Roast, stirring halfway, 20 to 25 min., until lightly browned and tender. Meanwhile, on a second lined sheet pan, toss the carrots with a drizzle of oil, all but a pinch of the remaining spices and S&P. Add the chicken and roast, flipping halfway, 20 to 25 min., until the carrots are lightly browned and the chicken* is cooked through.
Make the slaw
Meanwhile, in a large bowl, combine the cabbage, white bottoms of the scallions, ⅔ of the vinegar, a drizzle of oil and S&P.
Make the spiced sour cream
In a small bowl, combine the sour cream, remaining vinegar and spices, 1 tbsp water and S&P.
Plate your dish
Divide the traybake and slaw between your plates. Drizzle with the spiced sour cream. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
