Ginger-Lime Chicken and Veggie Bake
with Roasted Chickpea Dressing
This zesty and easy-to-make chicken and vegetable bake is a versatile dish that allows you to use your favourite veggies or those in need of a purpose. Roasted alongside chicken thigh pieces seasoned with ginger and lime zest, it's a quick and satisfying dinner option. Drizzle it with a flavourful roasted chickpea dressing, add fresh coriander, and a touch of chili for some heat.
Servings: 4
Difficulty: Easy
Prep time: 20 mins
Cooking time: 30 mins
Gluten-Free
Ingredients
1 kg diced chicken thighs
2 tbsp fresh ginger or ginger paste
Zest of 1-2 limes
1 medium sweet potato, peeled and diced small
1 large carrot, peeled and diced small
4 medium potatoes, washed and diced small
1 small green capsicum, chopped into chunks
1 small red capsicum, chopped into chunks
½ cup Roasted chickpea dressing
Lime wedges for serving
Fresh coriander for serving
Fresh chili slices (optional)
Instructions
Preheat your oven to 220°C (200°C fan) with a rack in the lower third of the oven.
On one or two lined baking trays, combine the diced chicken with ginger and lime zest. Toss the mixture with your hands until well coated.
Add the diced vegetables, a drizzle of olive oil, 2 teaspoons of salt, and a few generous grinds of pepper. Toss everything together to ensure even coating, then spread them out in an even layer on the baking trays. Make sure not to overcrowd the trays, as this can hinder browning.
Roast until the vegetables become tender, caramelized, and the chicken is thoroughly cooked, typically around 30 to 35 minutes. At the halfway point, check the mixture; if some veggies are browning too quickly, give them a gentle stir.
If you desire more browning on the chicken, turn on the oven's grill function for a few minutes at the end.
Let the dish rest for a few minutes before generously drizzling the roasted chickpea dressing over the top.
Garnish with freshly chopped coriander and, if you like some extra heat, a few slices of fresh chili. Serve with lime wedges on the side.
Hints & tips
Chicken – Chicken thighs are used for this recipe. Chicken drumsticks are a good and economical swap. Cook them for 10 minutes extra before adding veggies to the baking tray.
Easy swaps – This recipe is easily adaptable to any veggies you have on hand or love to cook with. Adapt the recipe with your favourites.
Serving suggestion – A great recipe to pop in the middle of the table and enjoy with your favourite grain or flat breads.
Try these 3 ingredient flatbreads
1.5 cups natural yoghurt
2 tbsps olive oil
2.5 cups self raising flour
2 spring onion sliced - optional
1. Combine all the ingredients in a large bowl and mix either by hand or with a mixer until an elastic dough forms.
2. Divide the dough into 16 pieces, then roll each out into a circle around .5m thick. Push spring onion slices into one side of each flatbread.
3. Heat a frypan over medium/high heat.
4. Sling the flatbread onto the frypan surface.
5. Cook until bubbles rise. Flip, cook until golden.
Portion size – Serves 4 or 2 with leftovers. Recipe will easily half for a smaller portion.
Storage – store in the fridge for 3 days. Suitable for freezing.
