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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai-spiced Chicken Tray Bake

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Golden, juicy chicken with loads of roasted veg, too – this tray bake is so easy, and oh-so good! The whole family will love the feel-good flavours… and you’ll also appreciate the minimal clean-up!

WATCH THIS RECIPE

PREP TIME

10 minutes

COOK TIME

1 hr 10 minutes

SERVES

4

Ingredients

Marion’s Kitchen Thai Green Curry, which includes:

– THAI GREEN CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

8 chicken thigh pieces

500g (1 lb) sweet potato, cut into wedges

2 red onions, cut into wedges

200g (7 oz) broccolini

¼ cup sliced spring onion (scallions)

Steps

Step 1

Preheat oven to 180°C/355°F.

Step 2

In a large bowl, whisk together the THAI GREEN CURRY PASTE, COCONUT MILK and DRIED THAI HERBS & CHILLI. Add the chicken and toss to coat.

Step 3

Drain the BAMBOO SHOOTS.

Step 4

Place chicken, sweet potato, onion and broccolini on a large tray. Pour over excess green curry sauce. Roast in the oven for 1 hour or until chicken is cooked through. Sprinkle with spring inion and serve.

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