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4 organic chicken thighs
4 tablespoons olive oil, divided
1½ tablespoons red wine vinegar
2 cloves garlic, minced
1 tbsp each fresh thyme, sage and rosemary
salt and freshly ground black pepper
1 large (sweet) potato, chopped into cubes
450g Brussels sprouts, sliced into halves
2 medium apples, cored and sliced
2 shallots, peeled and sliced
4 slices smoked bacon, chopped into pieces
cucumber slices (optional)
Today a Autumn Tray Bake with chicken, which is more vibrant if you use sweet potato and leave the apples unpeeled. Nevertheless, the dish is also very tasty with your average potato and unpeeled apples. There are also people who don't like Brussels sprouts, but they are unlucky today! ;))
How to make the Autumn Tray Bake
Open a resealable bag
Press the garlic in the bag.
Add two tablespoons of oil.
Plus 1.5 tablespoon red wine vinegar.
Add the herbs as well.
Close the bag and rub the marinade into the chicken
Divide the herbs evenly over the chicken.
Close the bag again.
Let it rest for 15 minutes in the fridge.
Preheat the oven to 220°C / 200°C Fan
Prepare the veggies and appels.
Divide the vegetables over the ovendish.
Season the vegetables with salt and pepper.
Bake the oven dish golden brown in 30 - 35 minutes.
Cut the bacon into and roast it on top for +/- 5 minutes.
We eat cumcumber slices with it for a fresh bite.
Enjoy!