CHICKEN, PARSNIP & KALE TRAY BAKE
SERVES 4 PREP 15 MINS COOK 40 MINS
• 8 chicken thigh fillets, trimmed, halved • 2 tbsp olive oil • 500g parsnips, peeled, halved lengthways • 2 red onions, cut into wedges • 2 red capsicums, seeded, sliced • 2 lemons, wedges • 3 tsp smoked paprika • 120g kale leaves • crusty bread, to serve
1 Preheat oven to 200°C.
2 In a large roasting dish, toss all ingredients except kale in the oil and season. Arrange in dish so the parsnip is on top.
3 Bake for 30-35 mins, adding kale in final 5 mins of cooking, until chicken is cooked through and parsnip is lightly golden.
4 Accompany tray bake with crusty bread of choice.
CREAMY PARSNIP & ALMOND SOUP
SERVES 4…
