Garlic and rosemary chicken tray bake recipe

• servings: 6 servings
• total time: 1 hour 5 minutes

Ingredients

450g potato

6 chicken pieces on the bone

1 bunch Dutch carrots, trimmed, or 200g baby carrots, peeled

8 brussels sprouts, halved

8 large garlic cloves

⅝ gm ground paprika

2 tsp chopped rosemary

Directions

Preheat oven to 200°C. Line a large roasting pan with baking paper. Arrange the potato over the base of the lined pan. Spray with olive oil spray. Bake for 15 mins or until light golden.

Add chicken, carrots, brussels sprouts and garlic to the potato in the pan. Spray the chicken and vegetables with olive oil spray and sprinkle with paprika and rosemary. Bake for 35 mins or until vegetables are golden brown and chicken is cooked through.

Nutrition

• Calories: 59.03
• Total Fat: 12.3 g
• Saturated Fat: 3.5 g
• Cholesterol: 60 mg
• Sodium: 96.9 mg
• Total Carbohydrate: 16.9 g
• Total Sugars: 3.0 g
• Protein: 17.5 g