Peri Peri Chicken Tray Bake with Kumara, Feta & Lemon

For a hearty midweek meal, indulge in this Peri Peri Chicken tray bake. A perfect blend of spice, sweetness and zesty tang!

SERVES: 4

• 1 Rangitikei Peri Peri Butterflied Chicken
• 3 tablespoons pomegranate molasses
• 2 tablespoons extra virgin olive oil
• 2 large orange kumara, sliced into 2cm rounds
• 1 lemon, sliced into rounds
• 200g broccolini
• 1 Food Snob Greek Feta, broken into large chunks
• Bunch mint leaves
• ¼ cup pomegranate seeds

1. Pre-heat the oven to 200°C.
2. Mix the pomegranate molasses and olive oil together in a small bowl and season with salt & pepper. Place the kumara rounds on a large baking tray and pour over the pomegranate mixture and toss to coat. Arrange the lemon rounds on top.
3. Place the Peri Peri Butterfly Chicken on top of the kumara.
4. Transfer to the oven and roast for 45 minutes.
5. Remove from the oven and nestle the broccolini stems and feta around the kumara. Return to the oven to bake for a final 15 minutes until the chicken is golden and cooked through.
6. Remove from the oven and garnish with mint & pomegranate seeds.