Chicken and sage tray bake
This simple one-pan chicken bake borrows flavours from the Italian classic veal saltimbocca.
- 45 mins preparation
- Serves 4
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Ingredients
Chicken and sage tray bake
- 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
Chicken and sage tray bake
- 1Preheat 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.
- 2Remove 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.
Notes
Not suitable to freeze or microwave.