Spiced Chicken Traybake with Rocket & Orange Salad

Serving size

1 person 2 people 4 people

Ingredients

1 orange
80g brown rice

(brown rice (100%))
1 aubergine
10g flaked almonds (Nuts)
40g mixed salad leaves
1 chicken stock cube (use half) (Celery)

(sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
2 tsp za’atar

(Ground Sumac, Roasted Onion Granules, Sea Salt, Rubbed Thyme, Rapeseed Oil)
2 garlic clove
300g British Free Range chicken thighs
1 shallot
1 handful of fresh flat-leaf parsley

Allergens

Contains: Nuts

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	562Kcal
	485kJ	2353kJ
Fat	5.3g	26g
of which saturates	1.3g	6.2g
Carbohydrates	9g	43g
of which sugars	2.1g	10g
Protein	8.0g	39g
Salt	0.52g	2.5g
Fibre	1.8g	8.6g

Ingredients

1 handful of fresh flat-leaf parsley (use half)
2 tsp za’atar (use half)

(Ground Sumac, Roasted Onion Granules, Sea Salt, Rubbed Thyme, Rapeseed Oil)
40g mixed salad leaves (use half)
2 garlic clove
1 chicken stock cube (use a quarter) (Celery)

(sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
10g flaked almonds (use half) (Nuts)
150g British Free Range chicken thighs
1 orange (use half)
1 aubergine (use half)
1 shallot (use half)
80g brown rice (use half)

(brown rice (100%))

Allergens

Contains: Nuts

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	568Kcal
	484kJ	2376kJ
Fat	5.3g	26g
of which saturates	1.3g	6.3g
Carbohydrates	9g	44g
of which sugars	2.1g	10g
Protein	8.0g	39g
Salt	0.51g	2.5g
Fibre	1.8g	8.7g

Back

Prep in 10 High protein 8 plants Low sat fat

Spiced Chicken Traybake with Rocket & Orange Salad

Prep time: 0 mins

Total time: 40 mins

Cuisine: Middle Eastern

Food group: Poultry

An easy traybake to please the family. Free-range chicken thighs, flavoured with za'atar and plenty of garlic, bake away till juicy and tender with ooey gooey aubergines. A zippy rocket and orange salad, sprinkled with toasted almonds, on the side to bring the green.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 240C / fan 220C / gas mark 9. Cut the aubergine lengthways into 8 wedges. Finely chop or crush the garlic. Transfer to a large baking dish and toss with half the za'atar and a pinch of sea salt. Top with the chicken and sprinkle over the remaining za'atar. Drizzle with 1 tbsp oil and season with sea salt and black pepper.
Dissolve half the stock cube in a jug with 200ml hot water (100ml for 1 person). Pour it into the baking dish, submerging the aubergine in the stock. Bake for 30-35 mins, until the aubergine is soft and chicken cooked.
Heat a large saucepan on medium heat. Add the almonds and toast for 2-3 mins, turning regularly, until golden. Transfer to a large bowl and set aside. Fill the saucepan with salted hot water and bring to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
Meanwhile, peel the orange and slice it into discs. Roughly chop the parsley. Finely slice the shallot. Add the orange, parsley, shallot and mixed salad to the almond bowl and mix. Set aside.
Once cooked, add the drained rice to the salad bowl and toss to combine. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
Serve the rice salad on plates and top with aubergine wedges and chicken thighs. Pour a generous amount of chicken juices over the plates and serve.