Chicken and kale tray bake

This tasty chicken and vegetable bake proves that healthy meals can be delicious. Packed full of nutritious kale, roasted cauliflower and salty chorizo,

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
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Chicken and kale tray bake
  • 500 gram chicken thigh fillets, halved
  • 1/2 head cauliflower, cut into small florets
  • 1 smoked chorizo, sliced
  • 1 red onion, cut into thin wedges
  • 1 large tomato, cut into wedges
  • 1 lemon, cut into wedges
  • 2 tablespoon olive oil
  • 1 teaspoon fennel seeds
  • 120 gram packet curly kale leaves
  • crusty bread, to serve


Chicken and kale tray bake
  • 1
    Preheat oven to hot, 200°C (180°C fan-forced).
  • 2
    In a large baking dish, combine all ingredients, except kale. Toss well and season to taste. Bake 25-30 minutes, until chicken is cooked through and cauliflower is lightly golden.
  • 3
    Stir through kale. Bake a further 2-3 minutes, until wilted slightly. Squeeze over baked lemon wedges, to serve. Accompany with crusty bread.


For a flavour variation, sprinkle chicken thigh fillets with a little smoked paprika before baking and finish with some crumbled feta.