The cold sets in outside and the oven goes on for what is a super easy dinner…tray bakes. I’ve never had one on here and to be honest, I was never previously much of a tray bake person (in the same way I don’t like slow cookers (don’t hate me)), but this just works and takes some stress out of midweek cooking.
The first two times I made this, the recipe was called ‘Sage Chicken and Squash Tray Bake,’ but I kept forgetting the beans in the back of my pantry…so third time was almost the charm until the dishes were being cleaned and I looked up at the fresh sage in our kitchen and remembered that it had been forgotten.
I’ve had a few mishaps in the kitchen lately, in both cooking and baking and I’ve learned over the years that sometimes there are times where things will just continue to go wrong, but you have to keep at it…sometimes you’ll end up with creations you weren’t even hoping for and other times (if you’re like me and hate wasting food), you’ll begrudgingly eat the creation and hope to never see it again.
Needless to say today’s tray bake is lack that, and feel free to take some fresh sage if you have it and roughly chop it up and add it in. Sage is a well known herb to accompany chicken and it would only add to this dish.
This is one of those dishes that could easily be doubled, unfortunately our trays and oven wouldn’t fit anything bigger, but if you are having dinner guests over then this will definitely satisfy them.
Chicken and Squash Tray Bake
Recipe by Roamingtaste
4 chicken thighs, skinless and boneless
200 grams/7 ounces squash, sliced into 1/2 inch thickness and center removed
1 small onion, roughly sliced
1 small zucchini, ends removed, halved and thinly sliced
400 grams/14 ounces canned butter beans, drained
2 tablespoons goats cheese
Dash of Dukkah and salt
Preheat the oven to 200C/400F.
Place your chicken breasts on paper towels and dry them off thoroughly. Lay each with the cut side folded underneath neatly onto your baking tray along with the slices of squash spread out.
Pour a small amount of olive oil over and sprinkle some salt.
Place in the oven and bake for 25 minutes, remove and flip to cook a further 20 minutes.
Remove from the oven, flip the chicken thighs and squash and add the onion, zucchini and beans, stirring them through to coat slightly in the oil remaining on the tray and return to the oven for a further 10 minutes.
Remove from the oven, sprinkle over the goats cheese, dukkah and salt.