Easy chicken traybake recipe
With colourful Mediterranean veg, roasted baby potatoes and crumbly Greek salad cheese, this easy chicken traybake recipe is perfect for midweek family dinners. Using just one tray, it's fuss-free – let the oven do all of the hard work for you.
See method- Serves 4
- 5 mins to prepare and 1 hour to cook
- 547 calories / serving
- Gluten-free
Ingredients
- 1 tbsp olive oil
- 750g pack Willow Farms chicken thighs
- 750g Redmere Farms baby potatoes
- 2 Redmere Farms brown onions, quartered
- 2 Nightingale Farms peppers, deseeded and quartered
- 1 Redmere Farms courgette, ends trimmed, thickly sliced
- 100g Creamfields Greek-style salad cheese
Each serving contains
- Energy
- 2285kJ 547.0kcal
- Fat
- 31g
- Saturates
- 12g
- Salt
- 1.2g
- Sugars
- 9g
of the Reference intake
Carbohydrate 37.9gProtein 31.2gFibre 4.7g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Drizzle the oil over a large baking tray. Arrange the chicken and potatoes on the tray, tossing to coat in a little oil. Season well, then roast in the oven for 30 mins.
- Shake the chicken and potatoes around the tray and add the peppers, onions and courgette. Return to the oven for 30 mins.
- Roughly crumble over the cheese before serving, or add to the tray for the last 10 mins of roasting, if you wish.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
