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Rainbow Chicken Tray Bake

This colourful dinner will have even your fussiest eater loving vegetables! - by Rebecca O’Reilly
  • 26 Nov 2019
Rainbow Chicken Tray Bake
Prep: 15 Minutes - Cook: 45 Minutes - Easy - Serves 6
Proudly supported by

TIP! We used Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce available from Woolworths supermarkets. Chicken thigh cutlets are available from major supermarkets, chicken shops and butchers. You can replace with drumsticks, if preferred. Cooking time will vary. 

Ingredients

1/3 cup Hickory & Brown Sugar Barbecue Sauce (See Tip)

1 tablespoon onion powder

3 cloves garlic, crushed

6 chicken thigh cutlets (1.2kg)

1 yellow capsicum, cut into 3cm pieces

1 red capsicum, cut into 3cm pieces

1 green capsicum, cut into 3cm pieces

1 red onion, coarsely chopped

1 tablespoon olive oil

Fresh parsley leaves, to garnish

Steamed brown rice, to serve

Method

  1. Combine sauce, onion powder and garlic in a large bowl. Add chicken, turn to coat in sauce.

  2. Place chicken in the centre of a well-oiled, large oven tray with shallow sides.

  3. Without mixing capsicums, arrange each one including the onion around chicken. Drizzle oil over vegetables.

  4. Cook in a moderately hot oven (190C) for about 45 minutes or until chicken is cooked through. Remove. Sprinkle with parsley. 

  5. Serve with brown rice.

  • Dinner Tonight
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Rebecca O’Reilly
Rebecca O’Reilly is a contributor to New Idea Food.

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