A recipe mix with garlic, smoked paprika and lemon for an easy and delicious spanish lemon and herb chicken tray-bake.
Ingredients: Maltodextrin, Dried Onion, Garlic Granules (13%), Smoked Paprika (13%), Salt, Acid (Citric Acid), Lemon Juice Concentrate, Fennel Seed, Marjoram, Thyme, Flavourings, Black Pepper, Dried Crushed Chillies.
For OUR RECIPE you will need…
1 sachet Schwartz Chicken Tray-bake Recipe Mix
900g (2lbs) chicken drumsticks and thighs, skin scored
1 yellow pepper, thickly sliced
1 red pepper, thickly sliced
1 green pepper, thickly sliced
200g (7oz) cherry tomatoes
1 tbs oil
2 tbs water
1. Pre-heat oven to 190°C, 375°F, Gas Mark 5.
2. Place chicken, peppers and tomatoes into a large ovenproof tray. Drizzle with oil and the water. Sprinkle over sachet contents and toss to coat the ingredients evenly.
3. Cook for 45 minutes, or until chicken is cooked through. Turn chicken in cooking juices to coat before serving.
4. Serve with a crisp green salad.
Hints & Tips…
Why not try replacing the chicken drumsticks and thighs with skinless chicken breasts.
Store in a cool, dry place out of direct sunlight.
|(Typical Values)||Per 100g |
of which saturates
of which sugars
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)