Chicken and vegetable bake

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How to make Chicken and vegetable bake

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:45
  • Total Time : 1:00

Ingredients

  • 8 Coles RSPCA Approved Chicken Thigh Cutlets
  • 1 tablespoon ground paprika
  • 1 garlic clove, crushed
  • 1/4 cup (60ml) extra virgin olive oil
  • 500g kent pumpkin, seeded, cut into wedges
  • 4 flat mushrooms
  • 1 large brown onion, unpeeled, quartered
  • 2 beetroot, peeled, cut into wedges
  • 400g can chickpeas, rinsed, drained
  • 1/3 cup flat-leaf parsley leaves
  • Sliced Coles Bakery Stone Baked White Sourdough Vienna, to serve

Method

  • Step 1 Preheat oven to 200C. Combine the chicken, paprika, garlic and 1 tablespoon of the oil in a large bowl. Toss to coat.
  • Step 2 Place the pumpkin, mushrooms, onion, beetroot and chickpeas in a large baking tray. Drizzle with the remaining oil. Top with the chicken. Roast for 40-45 mins or until the chicken is cooked through and vegetables are golden and tender.
  • Step 3 Sprinkle the chicken and vegetables with parsley and serve with bread.

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