Name: Chicken and sage tray bake
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

This simple one-pan chicken bake borrows flavours from the Italian classic veal saltimbocca. With a pungent, mediterranean herb aroma, it's definitely a recipe to add to your weekly dinner repertoire.

Serves 4

Prep

45M

Ingredients

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

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.