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Garlic chicken with cauliflower, potatoes and olives tray bake

Garlic chicken with cauliflower, potatoes and olives tray bake

Total Time
1 hr
20 min
40 min
Balsamic glaze has sweet, sour, and fruity notes all in a single sauce, and it’s a great ingredient to keep on hand for drizzling over meat, salad, or a grain bowl.


Skinless chicken breast

500 g, (4 x 125g)

Balsamic glaze

3 tsp

Fresh thyme

1 tsp, leaves


1 clove(s), crushed


500 g, trimmed, cut into florets

Baby potatoes

350 g, chat variety, halved

Brown onion

1 medium, halved, thinly sliced

Olive oil

3 tsp


500 g, trimmed, cut into florets

Pitted green olives

½ cup(s), (80g), pitted


1 medium

Fresh flat-leaf parsley

cup(s), coarsely chopped


  1. 1 Preheat oven to 220°C.
  2. Place chicken in a large, shallow bowl. Add balsamic glaze, thyme and garlic, then season with salt and pepper and gently toss to coat. Cover and set aside.
  3. Combine cauliflower, potatoes and onion on a large shallow-sided baking tray. Season with salt and pepper, then drizzle with oil and toss well. Spread mixture evenly over tray. Bake for 25 minutes, or until potatoes and cauliflower starts to brown.
  4. Remove tray from oven. Using a spatula, turn vegetables, then make 4 hollows in mixture. Place a chicken breast in each hollow, making sure each one is sitting on the hot tray. Add broccoli to the tray. Return tray to oven and bake for about 15 minutes, or until chicken is cooked through and potatoes are tender.
  5. Remove from oven, toss olives through vegetables. Using a fine grater, grate lemon rind over mixture, then cut lemon in half and squeeze juice over top. Sprinkle with parsley to serve.


TIP: Replace fresh thyme with 2 tsp dried thyme to use your pantry staples.