Weekly dinners don’t need to be boring or take forever to make, that’s where this tray bake comes in. Made with flavourful chicken thighs, and any type of veggie you need to use up in your fridge, it all gets tossed in a creamy mustard marinade. Save a little extra sauce when you’re ready to serve.
Ingredients
For the marinade
- 1 cup olive oil
- 1/2 cup mustard
- 2 tbsp of maple syrup
- 1 tsp of balsamic vinegar
- 1 clove of garlic, minced
- 1/4 tsp chili powder
- salt and pepper
- 360g brussel sprouts, cut in half
- 1/2 sweet potato, peeled and sliced into large chunks
- 4 medium Yukon Gold potatoes, cut into large chunks
- 1/2 red onion, sliced
- 1/2 yellow onion, sliced
- 1 pack of boneless skinless chicken thighs (about 0.622kg or 622g)
- small handful of sage leaves
- small handful of oregano leaves
Method
- Preheat the oven to 360°F.
- In a large bowl, combine all the ingredients to make the marinade. Use a whisk to mix until everything is fully combined. Season with salt and pepper.
- Coat a baking tray with olive oil to make sure nothing sticks, then add the brussel sprouts, sweet potato, Yukon Gold potatoes, and both onions.
- In another bowl, add about 3 tablespoons of the marinade to the chicken and use your hands to mix everything together, making sure each chicken thigh is well-coated.
- Transfer the chicken thighs on top of the vegetables, then pour about half of the marinade all over the tray. Top with the sage and oregano leaves.
- Roast in the oven for 30 minutes, then turn the chicken thighs over, and roast for an additional 10 minutes.
- When ready to serve, use the rest of the marinade as a gravy.
Marissa & Christine’s Tip
We love this dish because it’s incredibly versatile. If you don’t have all of the veggies listed, simply throw in whatever you have on hand. So simple and so so tasty!
