Week Day Chicken Traybake with Roasted Vegetables

Summer definitely feels like it's on the way out here and I'm already craving the comfort food of the colder months. I've overindulged quite a bit over the summer and am now trying to get back into the five-a-day fruit  and veg habit. On week days I want meals that don't take too long to prepare which is why my Chicken Traybake with Roasted Vegetables works so well.

Chicken Thighs Traybake Roasted Vegetables

8 Chicken thighs
1 Aubergine,chopped into bite sized pieces
3 Sweet potatoes, chopped into bite sized pieces
3 Portobello mushrooms, whole
2 handfuls of cherry tomatoes
6 mini sweet peppers
1 clove of garlic, pressed
4 cloves of garlic, whole
25g butter
olive oil
salt pepper
a handful of herbs - rosemary, sage, thyme all work well.

Arrange prepared vegetables to cover the base of a roasting dish. Place a little crushed garlic and butter into each mushroom.  Add chicken skin side up. Drizzle vegetables and chicken with olive oil. Place a little of your chosen herb on top of each chicken thigh. Cook in an oven at 225C for 1 hour or until chicken thighs are cooked and golden brown.

Chicken with roasted vegetables - delicious and very very easy! I often make variations of this based on what's lurking in the fridge. Chorizo sausages, red onion, broccoli, carrots and asparagus all work well, but I'll add some vegetables later in the cooking process to prevent them from being overcooked.



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