Chicken & Kumara Tray Bake with Rosemary

Name: Chicken & Kumara Tray Bake with Rosemary
Cuisine: New Zealand
Ingredients: 8 Chicken thighs (bone-in, skin-on); 1 kg Orange kumara (wedged); 2 large Red onion (wedged); 4 sprigs Fresh rosemary; 5 tbsp Olive oil; 1 tbsp Garlic powder; from 2 lemons Lemon zest & juice; to taste Salt & pepper

A recipe from New Zealand.

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Chicken & Kumara Tray Bake with Rosemary

Nutrition (per serving)

460Calories

42 gProtein

48 gCarbs

16 gFat

8 gSugar

650 mgSalt

Ingredients

8 Chicken thighs (bone-in, skin-on)
1 kg Orange kumara (wedged)
2 large Red onion (wedged)
4 sprigs Fresh rosemary
5 tbsp Olive oil
1 tbsp Garlic powder
from 2 lemons Lemon zest & juice
to taste Salt & pepper

Method

Preheat oven 200°C. Toss kumara, onion and chicken with oil, garlic powder, rosemary, lemon zest, salt & pepper.
Arrange chicken skin-side up in centre of large tray, surround with kumara and onion.
Roast 45–55 min, turning vegetables halfway, until chicken cooked (75°C internal) and kumara golden.
Finish with squeeze of lemon juice. Serve straight from tray – simple, aromatic NZ chicken-kumara tray bake.