Chicken & Veggie Traybake
with Maple Pepitas & Ranch-Spiced Sour Cream
Cooking time
30 minutes
Servings
4
Calories
520 /serving
Dig into the munchiest, crunchiest traybake around! The kid-friendly finish on these tender chicken thighs consists of pepitas (or pumpkin seeds) coated in maple syrup—so they get some snap-happy sweetness with each bite. Balance the meal with chunky baby potatoes and string beans roasted to tender-crisp alongside the meat. Dot each dish with smooth sour cream seasoned with our Back at the Ranch spice blend (always a fave with the big ’uns too).
We will send you:
- 8 Chicken thighs
- 900g Baby potatoes
- 400g String beans
- 50g Pepitas (pumpkin seeds)
- 30ml Maple syrup
- 86ml Sour cream
- 12g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Milk, Mustard
You will need:
Salt & pepper (S&P)
2 Sheet pans
Parchment paper
Oil
Total Fat
17 g
Saturated Fat
5 g
Sodium
300 mg
Total Carb
53 g
Sugars
13 g
Protein
44 g
Fibre
9 g
Preparation
Mise en place
Preheat the oven to 450°F. Quarter the potatoes. Remove the stem ends of the string beans. Roughly chop the pepitas. In a small bowl, combine the pepitas, maple syrup, ⅓ of the spices and S&P.
Prepare the traybake
On a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the remaining spices and S&P. Pat the chicken dry with paper towel; season with S&P. Add to the pan and top with the pepita-maple mixture.
Roast the traybake
Roast the traybake, stirring the potatoes halfway, 20 to 25 min., until the chicken* is cooked through and the potatoes are tender.
Roast the string beans
Meanwhile, on a second lined sheet pan, toss the string beans with a drizzle of oil and S&P. Roast, 5 to 8 min., until crisp-tender.
Make the ranch-spiced sour cream
Meanwhile, in a medium bowl, combine the sour cream, 1 tbsp water, the remaining spices and S&P.
Plate your dish
Divide the traybake and string beans between your plates. Drizzle with the ranch-spiced sour cream. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
