4-6 people

Cooking time

90 minutes



How To Make Roast Chicken, Courgette & Potato Tray Bake

Everyone loves a tray bake right? This one is packed with flavour and topped with a smoky capsicum and sunflower pesto. You can prepare both components in advance.

Ingredients (Tray Bake)
  • 800 – 1kg bone in skin on chicken pieces – we used thigh and leg pieces
  • 4 T The Good Oil Sunflower Oil

  • 1 T red wine vinegar

  • 2 tsp dried oregano or 2 T fresh oregano

  • 1 tsp salt

  • 1 tsp smoked paprika

  • 3 cloves garlic, finely grated or crushed

  • 600 – 800g potatoes, sliced 1.5cm thick

  • 500g about 4 courgettes, cut into quarters – also try cauliflower, capsicum, red onions, eggplant

Ingredients (Sunflower & Capsicum Pesto)
  • 1 fresh red capsicum (100 – 150g) – If using a bottled chargrilled capsicum, choose a brand in oil not vinegar
  • 50g sunflower seeds (⅓ cup)

  • 2 cloves garlic, thinly sliced

  • 1 T tomato paste

  • 1 tsp smoked paprika

  • 1 T red wine vinegar

To Serve
  • Italian parsley, torn

  • Sunflower seeds
Method (Tray Bake)
  • Toss the chicken with the oil, vinegar, oregano, salt, paprika and garlic. This can be done up to a day in advance, and is best done the night before.
  • Preheat the oven to 200 °C.  Add the vegetables to the chicken and toss to coat. Spread everything out on a large flat baking tray, making sure the chicken and vegetables are spread evenly in a single layer. Season the chicken and vegetables. Roast in the oven for 45 – 50 minutes, or until the chicken is golden and cooked, and the vegetables are tender. If you think the chicken needs more colour, turn the oven to grill for an extra 5 minutes.

  • Garnish with Italian parsley and a few sunflower seeds. Serve with a green salad.

Method (Sunflower & Capsicum Pesto)
  • Makes about 1 cup
  • Place the fresh capsicum on a BBQ or a gas flame, and cook until blackened and charred all over. Transfer to a small bowl and top with a plate to steam, then allow to cool. Peel of the charred skin, and remove the seeds and stalk. Omit this step if using bottled chargrilled capsicum.
  • Toast the sunflower seeds in a dry fry pan. Tip into a blender or small food processor. Heat the sunflower oil in a small fry pan over a medium heat. Add the garlic, and cook gently until soft. Add the paprika to the fry pan and cook for 10 seconds, then add the tomato paste and cook for a further 10 – 20 seconds. Add the warm garlic mix to the blender with the sunflower seeds, followed by the chargrilled capsicum, vinegar and a good pinch of salt. Blend till just combined, and retaining some texture. Pesto keeps well in a jar in the fridge for a week or so.

For a meat free version, omit the chicken and increase the vegetables. Add in legumes or top with crumbled feta or pan fried haloumi.

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