Name: Chicken and sage tray bake
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 chicken thigh fillets; 1 kilogram pumpkin, cut into wedges; 1 medium (150g) brown onion, sliced into thin wedges; 8 cloves garlic, skin on; 1/4 cup (60ml) olive oil; 16 sage leaves; 16 thin slices (l60g) prosciutto

Chicken and sage tray bake

This simple one-pan chicken bake borrows flavours from the Italian classic veal saltimbocca.

Ingredients

8 chicken thigh fillets

1 kilogram pumpkin, cut into wedges

1 medium (150g) brown onion, sliced into thin wedges

8 cloves garlic, skin on

1/4 cup (60ml) olive oil

16 sage leaves

16 thin slices (l60g) prosciutto

Method

Preheat oven to 220°C (200°C fan-forced). Place chicken, pumpkin, onion and garlic on a large, oiled, shallow baking dish. Season with salt and freshly ground black pepper. Drizzle with olive oil; bake for 20 minutes.

Remove the tray from the oven, top the chicken with half the sage leaves and the prosciutto slices. Bake for a further 15 minutes or until the chicken is cooked through and the prosciutto is crisp and browned. Scatter with the remaining sage leaves. Serve with a green salad, if desired.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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