Chicken tray bake with rhubarb, bellpepper and chilli

Prep 0 h : 30 m
Cook 0 h : 50 m


  • 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

    500ml water


  • 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.