2 Chicken Tray Bake Recipes From Manu Feildel

Tray bakes are so quick and easy for a delicious dinner, and chicken makes for a great tray bake. Simply preheat the oven, place the bake ingredients in a single pan, pop it in the oven and set the timer. You can easily prep a tray bake ahead of time too, so it’s a great option for entertaining.

Plus, plating is a dream – grab some heat mats and put the whole tray in the centre of the table!

Celebrity chef Manu Feildel has created two mouthwatering tray bake recipes to tantalise your tastebuds – one cooking with whole chicken plus your favourite seasoning mix accompanied by a fresh and tasty slaw, and another created with Ingham’s Original Chicken Tenders – to add an extra crunch!

1. Manu’s Chicken Tray Bake with Corn Slaw recipe

Make this tray bake your own by using your favourite chicken seasoning mix.

INGREDIENTS

Chicken Tray Bake

• 1.9kg Ingham’s whole chicken
• 250ml (1 cup) milk
• 1 egg
• sachet of your favourite chicken seasoning mix
• 800g washed potatoes, cut into 2cm-thick wedges
• Salt and pepper, to taste
• Lime cheeks, to serve

Slaw

• 2 corn cobs, husk removed
• 2 tablespoons olive oil
• 3 cups finely shredded green cabbage
• 2 cups finely shredded red cabbage
• 1 large carrot, peeled, finely shredded
• 2 green spring onions, thinly sliced
• 1/4 cup finely chopped fresh coriander
• Dressing: 1/2 cup whole egg mayonnaise; 2 tablespoons sour cream; 1 teaspoon Dijon mustard; 1 tablespoon lime juice.

METHOD: How to cook in a few simple steps

• Preheat oven to 200C (fan-forced). Grease and line a large oven tray with baking paper.
• Cut whole chicken into eight pieces. Watch Manu’s Tips and Tricks video on How to portion a chicken (include link).
• Whisk milk and egg in a large bowl to combine. Add chicken pieces and toss to coat. Drain on a wire rack. In three batches, combine chicken and seasoned coating mix in a snap-lock bag and shake to coat evenly.
• Arrange potatoes on prepared tray. Drizzle with oil and season with salt and pepper. Top with chicken pieces, reserving breast fillets. Generously spray with olive oil. Roast for 20 minutes. Add breast fillets to tray and roast for a further 25 to 30 minutes, or until chicken is cooked through and potatoes are tender.
• To make slaw, brush corn with oil and season with salt and pepper. Heat a barbecue grill plate or frypan over high heat to cook corn, turning occasionally, for about 8 to 10 minutes, until charred. Remove and cool slightly. Cut kernels from cobs. Add corn, cabbage, carrot, onion and coriander in a salad bowl. Toss to combine.  To make dressing, place all ingredients in a large bowl and whisk to combine – wait to dress your slaw until just before serving to prevent it going soggy.
• Serve chicken and potatoes with slaw and lime cheeks. Garnish with coriander leaves.

Download the recipe card for Manu’s Chicken Tray Bake with Slaw.

2. Ingham’s Original Chicken Tenders Tray Bake

Combine Ingham’s Chicken Tenders with kumara, red capsicum, cherry tomatoes, courgette, red onion and feta, to make a vege-full and protein-packed crowd-pleaser. Click here for recipe.

INGREDIENTS

• 2 medium kumara, scrubbed and cut into 2cm rounds
• 1 small red onion, cut into wedges
• 1 large capsicum, coarsely chopped
• 2 courgettes, coarsely chopped
• 250g punnet cherry tomatoes
• 2 x boxes frozen Ingham’s Original Chicken Tenders
• 100g soft feta, crumbled
• 1/4 cup olive oil
• Salt and pepper to taste
• Serve with lemon wedges and dressed salad leaves

METHOD: How to cook in a few simple steps

• Preheat oven to 200C (fan-forced)
• Season roasting tray, place kumara rounds, onion wedges, and chopped capsicum in pan. Drizzle with half the oil, season with salt and pepper, toss to coat. Cook on lower shelf of oven for 15 minutes.
• Add chopped courgette, drizzle remaining oil and cook for a further 20 minutes. Scatter with tomatoes, cook a further 5 minutes or until vegetables are tender.
• Meanwhile, place Chicken Tenders on a separate oven tray lined with baking paper. Cook on upper shelf of same oven for 20-25 minutes, turning halfway, or until golden and crisp.
• To serve, arrange tenders over vegetables, sprinkle with feta and place lemon wedges.

Download the recipe card for Manu’s Original Chicken Tenders Tray Bake here

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