Week­night magic:


Sunday Tasmanian - Tassie Living - - NEWS - @chef­mattmoran @chef­mattmoran

Celebrity chef Matt Mo­ran of­fers up a range of win­ning tray bake recipes for speedy, easy mid-week meals


“Mar­i­nate the chicken in the fridge overnight so it’s ready to go the next day.” SERVES 4 1.6kg chicken, but­ter­flied ¼ cup (60ml) olive oil, plus ex­tra to serve Finely grated zest and juice of 1 lemon 2 gar­lic cloves, crushed 1 tbs smoked paprika 1 bunch baby beet­root, trimmed,

scrubbed, small leaves re­served 2 bunches Dutch car­rots, trimmed,

scrubbed 1 chorizo (180g), sliced into 1cm-thick

pieces 1 x 400g can chick­peas, drained and rinsed 2 tbs sherry vine­gar, plus 1 tbs ex­tra 150g baby spinach and rocket mix Pre­heat the oven to 220°C. Line 2 large roast­ing trays with bak­ing pa­per. Us­ing a sharp knife, make sev­eral 5mm in­ci­sions in the thick­est parts of the chicken to en­sure even cook­ing. Place in one of the pre­pared roast­ing trays.

Com­bine oil, lemon zest and juice, gar­lic and paprika in a bowl and sea­son. Pour half the mix­ture over chicken and rub all over to coat. Mar­i­nate for 15 min­utes or longer if time al­lows. Roast chicken, bast­ing with cook­ing juices reg­u­larly, for 50 min­utes or un­til golden and cooked through. Loosely cover with foil and leave to rest for 15 min­utes.

Place beet­root and car­rots in other tray, pour remaining lemon and paprika mix­ture over veg­eta­bles, sea­son and toss to coat. Cover with foil and roast for 30 min­utes. Remove foil, scat­ter in chorizo and chick­peas, stir to com­bine and roast for a fur­ther 20 min­utes or un­til golden and ten­der. Driz­zle with vine­gar and roast for a fur­ther 5 min­utes. Cool for 15 min­utes, then scat­ter with spinach and rocket mix, driz­zle with ex­tra oil and vine­gar, and serve along­side chicken. PER SERVE • 65G PRO­TEIN • 16G SAT FAT • 33G CARB • 25G SUG­ARS • 855MG SODIUM • 975 CAL (4090KJ)

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