Go Back
–+ servings
Dump and Bake Chicken + Minty Yoghurt + Burnt Paprika Butter = A sumptuous and easy chicken bake with fresh mint, yoghurt sauce and paprika burnt butter.

Dump and Bake Chicken with Mint Yoghurt and Burnt Butter

Dump and Bake Chicken + Minty Yoghurt + Burnt Paprika Butter = A sumptuous and easy chicken bake with fresh mint, yoghurt sauce and paprika burnt butter.
5 from 5 votes
Print Pin
Course: Main Course
Cuisine: Middle Eastern
Keyword: Chicken Bake
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • Roasting pan
  • Stovetop
  • Saucepan

Ingredients

  • ½ cauliflower head
  • ½ broccoli head small
  • 3 cloves garlic
  • 1 brown onion
  • ½ sweet potato
  • 2 carrots
  • 500 g chicken thigh fillets
  • 1.5 tablespoon ground coriander
  • 2 teaspoon cumin
  • 2 teaspoon smoked paprika
  • 1 teaspoon cinnamon
  • salt and pepper
  • 3 tablespoon olive oil
  • 1 cup chicken stock
  • ½ bunch mint
  • 1 clove garlic
  • 1 cup Greek yoghurt
  • ½ lemon (juice)
  • 1 tablespoon olive oil
  • 40 g salted butter
  • 1 teaspoon smoked paprika

Instructions

  • Preheat your oven to 220 C and get out a large roasting pan.
    Preheat your oven to 220 C and get out a large roasting pan.
  • Chop cauliflower and broccoli into florets, peel and roughly chop garlic, peel and chop onion into wedges, peel and chop sweet potato, peel and chop carrot. Add everything to the tray.
    ½ cauliflower head, ½ broccoli head, 3 cloves garlic, 1 brown onion, ½ sweet potato, 2 carrots
    Chop cauliflower and broccoli into florets, peel and roughly chop garlic, peel and chop onion into wedges, peel and chop sweet potato, peel and chop carrot. Add everything to the tray.
  • Dice chicken into 2cm pieces, then add to the tray.
    500 g chicken thigh fillets
    Dice chicken into 2cm pieces, then add to the tray.
  • Sprinkle over ground coriander, cumin, smoked paprika, cinnamon, salt pepper (opt.) and chicken stock, olive oil, toss, and pop in the oven for 25 minutes.
    1.5 tablespoon ground coriander, 2 teaspoon cumin, 2 teaspoon smoked paprika, 1 teaspoon cinnamon, salt and pepper, 3 tablespoon olive oil, 1 cup chicken stock
    Sprinkle over ground coriander, cumin, smoked paprika, cinnamon, salt pepper and chicken stock, olive oil, toss, and pop in the oven for 25 minutes.
  • Rinse your mint and pat dry, then pick leaves and finely chop half. Peel garlic.
    ½ bunch mint, 1 clove garlic
    Rinse your mint and pat dry, then pick leaves and finely chop half. Peel garlic.
  • Peel garlic. Place Greek yoghurt in a bowl and finely grate garlic into it. Juice lemon into the bowl. Add chopped mint, olive oil, salt and pepper and mix well.
    Little ones might prefer plain Greek yoghurt, so add this to their plate now.
    1 cup Greek yoghurt, ½ lemon (juice), 1 tablespoon olive oil, salt and pepper
    Place Greek yoghurt in a bowl and finely grate garlic into it. Juice lemon into the bowl. Add chopped mint, olive oil, salt and pepper and mix well.
  • Meanwhile, place a small saucepan on high heat and add your butter. Once it starts sizzling, add paprika, sizzle for a few moments more then take off the heat and pour into a small container.
    40 g salted butter, 1 teaspoon smoked paprika
    Meanwhile, place a small saucepan on high heat and add your butter. Once it starts sizzling, add paprika, sizzle for a few moments more then take off the heat and pour into a small container.
  • To serve, divide chicken tray bake amongst plates, then top with dollops of mint yoghurt sauce and drizzle over brown butter, and top with remaining mint leaves. 
    Little ones may prefer you to split up their veggies and chicken, and to eat it just with Greek Yoghurt instead of the mint yoghurt, and to skip paprika butter.
    To serve, divide chicken tray bake amongst plates, then top with dollops of mint yoghurt sauce and drizzle over brown butter, and top with remaining mint leaves.

Video

Nutrition

Calories: 513kcal | Carbohydrates: 28g | Protein: 37g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 374mg | Potassium: 1236mg | Fiber: 7g | Sugar: 10g | Vitamin A: 10647IU | Vitamin C: 110mg | Calcium: 189mg | Iron: 4mg