Chicken, Pumpkin and Brussels Sprouts Tray Bake with Gremolata

We love an easy tray-bake, especially in winter! We’ve paired this tasty chicken traybake with a herby, zesty gremolata to cut through the richness and add a freshness to the dish.

Meal Prep

Breakdown

  • Marinade the chicken.
  • Prepare the traybake. 
  • Cook the traybake.
  • Make the gremolata.
  • Serve up and enjoy! 

Tips

  • You want to make sure you’ve tossed the brussels sprouts and pumpkin in olive oil first, before adding the chicken and marinade to the traybake.

  • Depending on the size of the chicken thighs they may cook through before the veggies are nice and crisp, if this is the case remove them and add cook the veggies for longer and pop them back in for the last few minutes to heat up. 

This recipe serves four, if you’re cooking for two simply halve the recipe. 

INGREDIENTSIngredients
  • 500g-600g chicken thighs 
  • 1 Tbsp dijon mustard
  • 1 Tbsp maple syrup or honey
  • 2 tsp miso paste
  • 1 Tbsp of dried or 2 Tbsp of fresh chopped herbs (we used rosemary, oregano and thyme)
  • 3 garlic cloves (crushed)
  • 1 lemon (juice and zest)
  • ½ pumpkin (cut into bite-sized cubes)
  • 400g brussels sprouts (cut in half) 
  • Olive oil
  • Salt and pepper

Gremolata

  • 3 Tbsp olive oil
  • 1 lemon (juice and zest)
  • 2 garlic cloves (crushed)
  • ¼ cup fresh parsley (finely chopped)
  • ¼ cup fresh coriander (finely chopped)
  • Salt and pepper
METHODMethod
  1. Preheat the oven to 180 degrees, fan bake.

  2. Get started by marinating the chicken. Add 2 Tbsp of olive oil, mustard, maple syrup, miso paste, herbs, garlic, lemon juice and zest and salt and pepper to a large bowl and mix well. Add the chicken thighs and toss in the marinade.

  3. Add the pumpkin and brussels sprouts to a large baking tray and drizzle over a little olive oil and some salt. Toss well to make sure all the veggies are coated in oil.

  4. Add the marinated chicken (and the remaining marinade) and toss through the vegetables so they can get coated in some of the marinade too.

  5. Pop in the oven to cook for 35-40 minutes. Depending on the size of the chicken thighs they may cook through before the veggies are nice and crisp, if this is the case remove them and add cook the veggies for longer and pop them back in for the last few minutes to heat up. 
  1. While the traybake is cooking, prepare the gremolata. Add all of the ingredients into a small bowl and mix well until combined.

  2. Once the traybake has cooked, drizzle over the gremolata and serve up.
VARIATIONS

Vegetables

  • Swap out the pumpkin for sweet potato or normal potato (if using normal potato we recommend boiling for 10 minutes first). 

Protein

  • Swap out the chicken for some good-quality sausages.

  • For a vegetarian option leave out the chicken and add some halloumi to the traybake for the last 15 minutes of cooking time.