roasted chicken and vegetable traybake

12168160_10153853043764238_134691501_n (1)

I love the idea of a traybake – just throwing everything together in one dish and popping it in the oven. This takes marginally more effort as I browned the chicken and par-boiled the potatoes first because I think it gives a nicer finish. It’s a nice and easy alternative to a roast dinner on a Sunday, just add some gravy!

Ingredients to serve three: 
  • Boneless chicken breast portions (£5.50 for 925g, Tesco – use half the pack)
  • Maris Piper potatoes (£2.00, Tesco)
  • 2 loose onions (£0.30, Tesco)
  • Pack of 3 mixed peppers, (£0.99, Tesco)
  • Lemon (£0.30, Tesco)
  • Dried oregano (£0.70, Tesco)
  • Dried paprika (£0.85, Tesco)
  • Garlic cloves (£0.30, Tesco)
Process: 
1. Pre-heat the oven to 200C. Scrub the potatoes and cut them into quarters. Put them in a saucepan and par-boil for 8 minutes, then strain and place in a deep roasting dish.
2. Cut onions and peppers into chunks and add them to the roasting dish. Add two tablespoons of oregano, paprika and olive oil. The best way to mix it is with your hands so this can be a little messy!
3. Heat a little oil in a frying pan on a medium heat for 2 minutes, then add two cloves of chopped garlic and the chicken. Fry the chicken until it is slightly browned on each side.
4. Lay out the chicken evenly over the vegetables, then squeeze the juice of half a lemon over everything. Chop the other half of the lemon into small segments and lay out in the dish. Sprinkle a little extra paprika and oregano over the chicken portions.
5. Cook in the oven for 35/40 minutes.
11666995_10153853046334238_297732149_n
This was tasty, but I think chicken thighs might be better; they are cheaper and less likely to dry out in the oven. I’d probably give the recipe a bit longer if I used thighs – so the potatoes can get a bit crispier.
If you don’t fancy adding gravy, pouring some chicken stock into the roasting dish when there’s 10 minutes to go could also work well.
This is an easy recipe to adapt to different meats, vegetables and flavours, to suit your taste.
Total cooking time: 35/40 minutes
Preparation time: 10/15 minutes
Price per portion: around £2 per portion
Advertisements

4 thoughts on “roasted chicken and vegetable traybake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s