Cajun Chicken Traybake with Spring Onion Sauce

Loaded with veg this Cajun chicken traybake is perfect for a quick family midweek dinner. Dollop over the spring onion sauce and enjoy!

Serves 4

Effort: Easy

Prep: 10 mins

Cook: 40 mins

Gluten free

Ingredients

• 8 Skin on chicken thighs

• Olive oil

• 1 large sweet potato, washed and cut into batons

• 2 medium potato, washed and cut into quarters

• 1 red capsicum, chopped into thick slices

• 1 medium zucchini, chopped into thick slices

• 1 large onion, peeled and chopped into wedges

• 1/2 punnet cherry tomatoes

• 1.5 tbsp Cajun seasoning - Khancoban Kitchen

• 150g sour cream

• 2 spring onion, finely sliced

• 1 garlic clove, minced

Instructions

1. Preheat the oven to 200c/ 180c fan. In a large bowl place the chicken, potato & sweet potato and drizzle with olive oil. Add the cajun seasoning, salt & pepper and coat everything evenly.

2. On a large lined baking tray (or two smaller ones) spread out the chicken and potatoes so it cooks evenly, nestle in the onion, capsicum & zucchini. Making sure you don’t over crowd the trays so everything crisps up nicely when cooking.

3. Roast in the oven for 40 mins or until the chicken is cooked and skin crispy (rotating the trays if using two).

4. Add the cherry tomatoes to the baking trays for the last 5 mins of cooking time.

5. Meanwhile, mix the sour cream, minced garlic & spring onion together (reserving a handful of spring onion slices for serving), set a side.

6. Remove the baking tray from the oven and leave to stand for 5 mins before serving. Dollop the spring onion sauce around the dish, sprinkle with reserved spring onions and a little parsley.

Hints & tips

Chicken - Skin on Chicken thighs are used in this recipe. Chicken drumsticks or mixed skin on chicken pieces would also work. Thick sausages (beef or pork) also wouldn’t go a stray in this dish.

Easy swaps - Veggie swaps - any type of root veg would be an easy swap in this dish. Use either white or red onion.

Serving suggestion - This dish is packed with veggies and enough protein. Bulk the meal out with a little rice to make it go further.

Portion size - Serves 4 or 2 with leftovers. Leftovers can be turned into a warm salad, toss spinach through veggies and serve chicken on the side & drizzle with spring onion sauce.

Storage - Store in the fridge for 3 days. Store sour cream sauce in an airtight container. Chicken & veggies suitable for freezing.