Crackin' Chicken Tray Bake

Makes 10 servings

Prep time: 10 mins

Cooking time: 55 mins

Turn the classic Kiwi roast chook up a notch this year with our oh-so-easy and impressive chicken tray bake. The perfect combination of sweet and savoury, we’ve transformed the humble Kiwi chicken to be a festive centerpiece! Quick to prepare, this dish can be taken to the next level by adding a sprinkle of fresh sage before being put in the oven.

Tips & Tricks

The liquid left in the baking tray after cooking is fantastic drizzled over your hassleback potatoes.

Ingredients

2kg or 10 chicken thighs, bone in, skin on
2 Pams Red Onions, sliced in wedges
1/2 cup Pams Dates
2 Pams Oranges, 1 sliced, the other juiced and zested
3 Tbsp Pams Whole Grain Mustard
1 Tbsp cumin seeds

Method

Season the chicken all over with salt & pepper and place in a single layer on a large baking tray. Arrange the onions, dates & sliced orange around the chicken pieces.
Mix the mustard, orange zest & juice and a big glug of olive oil together in a small bowl and pour over the chicken. Sprinkle the cumin seeds over the chicken and add a splash of vinegar or water into bottom of the baking dish.
Roast in the oven at 220°C fan bake for 30 minutes, or until the chicken and vegetables are cooked through and caramelised. Serve the tray bake straight from the roasting dish, or transfer to a large serving platter.