Chicken and sage tray bake

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

  • 45 mins preparation
  • Serves 4
  • Print


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


Chicken and sage tray bake
  • 1
    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.
  • 2
    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.

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