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Roast Chicken and Vegetable Stack

Prep Time:

Cook Time:


4 Servings


4-6 chicken steaks

2 potatoes

½ sweet potato

1 capsicum

2 small pickling onions

¼ small butternut pumpkin

2 tomatoes

4 large field mushrooms

2 tablespoons bbq sauce

2 tablespoons worcestershire sauce

4 teaspoons butter

feta cheese and yogurt to top

sea salt and pepper


Pre-heat over to 200 degrees and line 2 baking trays with greaseproof paper.

Cut pumpkin, potato, sweet potato, capsicum, onion, tomatoes, into thick slices. Place on baking tray and spray generously with Olive Oil. Remove stork from large field mushroom and place upside down on tray with a dollop of butter in each. Season all the vegetables with sea salt to taste. Set the tray aside.

Mix the BBQ and Worcestershire sauce together in a small bowl.

In the other baking tray, spread out the chicken, brush with sauce mixture and season with salt and pepper.

Place both the trays in the oven for 25 minutes. Remove the chicken and cover the tray with alfoil and set aside. Crank the oven to 250 degrees and cook the vegetables for a further 10 mins (or until the potatoes are brown and crispy).

To serve, make a stack with the chicken on the bottom and the vegetables on top. Crumble some feta cheese, and then spoon a dollop of yogurt and some pan juices from the chicken over the top.

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