CHICKEN TRAY BAKE WITH RHUBARB, CAPSICUM & CHILLI

PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) SERVES 4

¼ cup (60ml) maple syrup 1 tablespoon tomato paste 1 clove garlic, crushed 1 teaspoon smoked paprika 4 chicken marylands (1.4kg)

(see cook’s notes)

500g cherry truss tomatoes 2 large red capsicums (700g),

sliced thickly

1 medium red onion (170g),

cut into wedges

400g rhubarb, trimmed,

cut into 5cm lengths

4 fresh large red chillies, halved

lengthways, seeds removed 8 sprigs fresh oregano

1 cup (185g) red rice

2 cups (500ml) water 1 Combine syrup, paste, garlic and paprika in a large bowl; season. Add chicken; toss to coat. Stand for 30 minutes.

2 Meanwhile, preheat oven to 180°C/160°C fan. Line a large shallow-sided oven tray with baking paper.

3 Remove chicken pieces from marinade; reserve marinade. Place chicken on tray. Place tomatoes, capsicum, onion, rhubarb, chillies and oregano around chicken; season. Roast for 30 minutes. Brush chicken with reserved marinade. Bake for a further 20 minutes or until chicken is cooked through and the vegetables are tender.

4 Meanwhile, wash rice in a sieve under cold water until water runs clear; drain. Place rice in a medium saucepan with the water; bring to the boil. Reduce heat; simmer, covered, for 35 minutes. Remove from heat; stand, covered, for 10 minutes.

Fluff grains with a fork.

5 Serve chicken with roasted vegetables and rice.