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Chicken and Vegetable Tray Bake

Prep time: 10 minutes

Cook time: 1 hour

Serves 4


1kg chicken drumsticks 1 red onion, cut into wedges Salt and pepper, to taste
4 medium potatoes, quartered 3 garlic cloves, crushed 2 cups Campbell’s Real Stock – Chicken
2 medium zucchini, chopped 2 tablespoons chopped fresh rosemary 1 tablespoon cornflour
1 red capsicum, chopped 2 tablespoons olive oil 1 tablespoon water


Step 1.

Preheat Bosch oven to 4D hot air 200°C.

Step 2.

Place chicken, potatoes, zucchini, capsicum, onion, garlic and rosemary in a large, flameproof roasting pan. Drizzle with oil. Season with salt and pepper.

Step 3.

Cook in oven for 30 minutes. Remove from oven. Add Campbell’s Real Stock – Chicken to pan. Return to oven.

Step 4.

Cook for a further 30 minutes, or until chicken is cooked and vegetables are tender. Remove chicken and vegetables from pan.

Step 5.

Blend cornflour and water in a small jug, whisk as you add to roasting pan. Place over a high heat. Bring to boil. Cook, whisking/stirring for about 2 to 3 minutes, or until thickened.

Step 6.

Serve chicken with vegetables and sauce.

For more great products from the Campbell’s range, visit www.campbellsoup.com.au


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