Chicken tray bake with rhubarb, bellpepper and chilli
4 tbsp maple syrup
1 tbsp tomato paste
1 clove garlic, crushed
1 tsp smoked paprika
4 chicken marylands (1.4kg)
500g cherry tomatoes
2 large red bellpeppers, thickly sliced
170g red onions, cut into wedges
400g rhubarb, trimmed and cut into 5cm lengths
4 fresh red chillies, halved lengthways, seeds removed
8 sprigs fresh oregano
180g red rice, washed
Combine, syrup, paste, garlic and paprika in a large bowl; season.
Add chicken; toss to coat.
Stand for 30 mins.
Meanwhile, preheat oven to 180°C.
Line a large shallow oven tray with baking paper.
Remove chicken pieces from marinade; reserve marinade.
Place chicken on tray.
Place tomatoes, bellpeppers, onion, rhubarb, chillies, rhubarb, chillies and oregano around chicken; season.
Roast for 30 mins.
Brush chicken with reserved marinade.
Bake until chicken is cooked through and vegetables are tender, about 20 mins.
Meanwhile, place rice in a saucepan with the water; bring to the boil.
Reduce heat; simmer, covered, for 35 mins.
Remove from heat; stand, covered, for 10 mins.
Fluff grains with a fork.
Serve chicken with roasted vegetables and rice.