9319 1097
main menu

Hipsters Chicken and Kale Tray Bake

Versatile in nature, include your fave vegetables in this dish. But first try with cauliflower and kale, it’s just how the hipsters roll!

September 7, 2018

Hipsters Chicken and Kale Tray Bake

Home  / Recipes  /  

hIPSTER CHICKEN and Kale tRAY bAKE

ingredients for four

4 x free-range chicken thighs, skin on, bone out
extra virgin olive oil
salt flakes
cracked black pepper
3tsp Z’atar
120gm prepared kale leaves (see notes)
300gm cauliflower
200gm red onion
100gm kalamata olives with stones
250gm feta
200gm cherry tomatoes

fried butter beans

400gm tin butter beans
2 Tbsp extra virgin olive oil
2Tbsp finely chopped chives

METHOD

  1. Pre-heat oven to 180ºC.
  2. Pat chicken thigh skin dry then rub all over with olive oil, 2 teaspoon z’atar, about 1 teaspoon salt flakes and a couple of pinches black pepper. Set aside whilst preparing remaining components.
  3. Wash and dry kale. Rip large pieces of tender leaves from woody stalks. Toss with 1 tablespoon olive oil in large bowl and massage for a minute to soften leaves.
  4. Remove florets from cauliflower and cut into 1cm thick slices. Add to kale.
  5. Peel onion and thinly slice, add to bowl
  6. Tear olives in half and discard stones. Add to bowl.
    Toss vegetables together with remainder of z’atar and a further tablespoon olive oil. Place in base of large roasting pan and spread out, leaving surface uneven. This will assist air getting through everything and speed up the cooking process.
  7. Place chicken, skin side up on top of vegetables.
  8. Scatter with 1cm cubes of feta.
  9. Roast for 15  minutes.
  10. Meanwhile, cut cherry tomatoes in half. Toss with a couple of teaspoons of oil and a good pinch salt. Scatter into roasting pan. Place pan back in oven and cook for further 10 to 15 minutes, until tomatoes have collapsed slightly and chicken is golden and cooked through.
  11. Meanwhile, drain and rinse butter beans. Pat dry in tea towel. Toss in bowl with ½ teaspoon salt flakes.
  12. Place large non-stick frying pan over medium high heat. Add olive oil then pop beans in pan, fry for a minute, turn over when golden. Remove from pan once coloured and skin is slightly crisp.
  13. Once tray bake is ready, scatter over beans and finish with chives.

COOKS NOTES

  • All salt used in our recipes is Murray River Salt Flakes, if using granular salt, cut down amounts accordingly.
  • We recommend Mundella Feta Supreme it’s Mediterranean style and deliciously creamy.
  • Z’atar is a spice blend consisting of sumac (dried citrusy berry) , dried thyme and sesame seeds.
  • Replace kale with cubes of eggplant or zucchini if preferred. Use any Mediterranean style vegetable in this tray bake as they all work well.

Never miss out

Sign up to our newsletter to receive exclusive specials and class information!

We pinky promise never to send you spam or share your information!


back to top

Corporate Classes

Are you looking for a fun and unique event to share with your team or clients? Think cooking school!

Culinary Tours

Enjoy beautiful food experiences and feed your passion for culinary knowledge. Step out of the ordinary.

Visit our Blog

Awesome articles written by our Matters of Taste Chefs on cooking techniques, free recipies and more!

Gift Vouchers

The perfect gift for lovers of cooking and food. Enjoy instant email delivery on purchase!

Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


Favourite Meal: