Oven Slaving with Mrs Woog – Chicken and Veggie Tray Bake

It has been quite some time between feeds. I only do recipe blogs when I stumble across something amazing, or accidentally come up with my own masterpiece! Who can forget the Chicken and Leek Lasagne Miracle!

Anyway, today I am going to share with you my latest find. I couldn’t come up with a super sexy name for it, so Chicken and Veggie Tray Bake it shall be!

You will need

  • chicken
  • vegetables

Put them in a tray, slosh some sauce on them and put them in the oven. DONE!

There are plenty of capable home cooks who would easily be able to work from those instructions, but others (raises hand) require more info. So let’s tray bake this mother.

Pop your oven onto 200 and grab a sturdy oven tray. You can basically use any vegetables that roast up really well, but into my tray went some roughly chopped leeks (2), a whole capsicum, a whole red onion, 2 zucchini, some spring onions, those little tomatoes and some whole cloves of garlic, unpeeled if you are feeling lazy. There is nothing more rage inducing that peeling garlic. FACT. I found something called onion flakes in the pantry (Mr. Woog has recently taken up cooking exotic dishes) so I chucked some of that in for good measure.

Now, before I keep rabbiting on, you know that I am neither a food stylist or a photographer (Unless you are a food brand reading this blog with an idea that you want me to be your ambassador, and if that is indeed the case, I am your EVERYTHING!) Well, what I am trying to say that this dish isn’t particularly sexy looking, but it makes up with flavour.

A bit like me, really.


Ok so the sauce is very important so try hard not to fuck it up. Simply combine 2 tablespoons of olive oil, two tablespoons of balsamic vinegar, two tablespoons of honey and a big teaspoon of seeded mustard. Then whisk until emulsified. (Well I’ll be! I apologise to my Science teacher Mrs Little. I DID end up using that word in real life!)

Now get 8 chicken thigh fillets and whack them in with the veggies. Pour over the sauce and give the whole jolly lot a good stir though, coating is another word that could be used here. Have a swig of your dry white wine, and pour the rest into the tray. Salt and pepper and your ready to get your bake on.

So whack her in your hot oven for 20 minutes, then pull her out. Once you un-fog your glasses, stir it again. I tend to bring the chicken to the top to get a little colour on the fowl. Always, ALWAYS test your seasoning. Fish out the garlic cloves and squeeze the roasted garlic back into the dish. Put it back in for another thirty minutes.

Go and yell at the kids to set the table and feed the animals.

Once you have set the table and fed the animals, your dinner should be ready. Remember, this isn’t about appearances. It is what is on the inside that counts.

Sweet baby Jesus I ate the meal of a lady crazed, and then I went back for seconds. And even better, I snuck a bit aside so I can eat if for lunch again today.

And the best bit? One tray. One knife. One chopping board. One teaspoon. One tablespoon. And one mug.

Ok, so who is going to make this?

For more of Mrs Woog’s exclusive and interesting recipes, please click HERE