CHICKEN DRUMSTICK TRAY BAKE

My two favorite dinner methods are firstly a onepot and then a traybake. With a Tray Bake, all you have to do is add the ingredients to a baking tray and bake until ready - a perfect weeknight dinner to try out this coming week. You can also reduce your preparation time by leaving the vegetables unpeeled if you don’t mind eating them in that way.

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INGREDIENTS:

500g Chicken Pieces

250g Potatoes, quartered

250g Carrots, quartered

1/2 Cup White Wine or Chicken Stock

1/3 Cup Melted Butter

1/4 Cup Plain Yoghurt

2 Tsp Crushed Garlic

1 Tbsp Dried Parsley

1 Tsp Garlic Powder

1 Tsp Onion Powder

1/2 Tsp Cayenne Pepper

1/2 Tsp Paprika

1/2 Tsp White Pepper or Black Pepper

½ Tsp Salt

METHOD :

1. Preheat oven to 220 C.

2. In a baking tray, arrange the chicken pieces, potatoes and carrots. Add the White Wine (or Chicken stock) to the baking tray.

3. In a bowl mix together the Melted Butter, Plain Yoghurt, Crushed Garlic, Garlic Powder, Dried Parsley, Garlic Powder, Onion Powder, Cayenne Pepper, Paprika, White Pepper (or Black Pepper) and Salt.

4. Add the Sauce mixture to the chicken, toss to ensure that the sauce covers the chicken and vegetables.

5. Bake for 30 minutes then remove from oven to turn the chicken pieces over and brush the sauce over the chicken pieces.

6. Bake a further 20 minutes then turn on the broiler for the remaining 3-5 minutes to brown the chicken pieces.