Chicken, Carrot & Baby Potato Traybake
with Dill Sour Cream
Cooking time
25 minutes
Servings
4
Calories
460 /serving
It’s all laid out for you—that’s the simple pleasure of a tasty traybake. One trick of the trade: keep those baby potatoes and carrots cut big, so they remain tender-crisp when you bite into them. They share a sheet pan and a dusting of garlicky herbed seasonings with plentiful chicken thighs, which slide from the oven with a tantalizing golden sheen. Sour cream with fresh dill makes for a cool counterpoint to a hot family feast.
We will send you:
- 8 Chicken thighs
- 2 Garlic cloves
- 1 Bunch of dill
- 900g Baby potatoes
- 600g Carrots (orange or multicoloured)
- 86ml Sour cream
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk
You will need:
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
11 g
Saturated Fat
4 g
Sodium
930 mg
Total Carb
52 g
Sugars
11 g
Protein
41 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the potatoes (quarter if large). Halve the carrots lengthwise (quarter if large). Mince the garlic. Pat the chicken dry with paper towel; season with ½ the spices and S&P.
Roast the traybake
On a lined sheet pan, toss the potatoes and carrots with a drizzle of oil, the remaining spices and S&P. Add the chicken. Roast, adding the garlic and flipping halfway, 25 to 30 min., until the vegetables are browned and tender and the chicken* is cooked through.
Make the dill sour cream
Meanwhile, pick the dill fronds off the stems; roughly chop the stems and ⅔ of the fronds. In a small bowl, combine the sour cream, chopped dill, a drizzle of olive oil and S&P.
Plate your dish
Divide the traybake between your plates. Garnish with the remaining dill. Serve the dill sour cream on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
