Chicken, courgette and pepper traybake

Name: Chicken, courgette and pepper traybake
Total time: 55 min
Cuisine: British
Ingredients: 8 chicken thighs, bone in, skin on; 2 red peppers, cut in chunks; 2 courgettes, cut in chunks; 1 red onion, cut in wedges; 250g cherry tomatoes; 4 garlic cloves, left whole in their skins; 3 tbsp olive oil; 2 tsp dried oregano; 1 lemon, cut in wedges

Crisp skinned chicken thighs roasted over peppers, courgette and tomatoes, with all the juices on one tray.

Time55 min
LevelEasy
Costabout £1.50 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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8chicken thighsbone in, skin on
2red pepperscut in chunks
2courgettescut in chunks
1red onioncut in wedges
250 gcherry tomatoes
4garlic clovesleft whole in their skins
3 tbspolive oil
2 tspdried oregano
1lemoncut in wedges

Method

1
Heat the oven to 200°C (180°C fan).
2
Put the peppers, courgette, onion, tomatoes and garlic in a large roasting tin. Drizzle with 2 tbsp oil and toss.
3
Rub the chicken with the rest of the oil, the oregano, salt and pepper. Nestle it skin side up on top of the veg.
4
Roast for 40 to 45 minutes, until the skin is crisp and golden and the juices run clear.
42 min 30 s
5
Squeeze over the lemon wedges. Rest for 5 minutes.
6
Serve straight from the tin, spooning the tomato juices over the chicken.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.