Spicy Mediterranean Chicken Traybake
As regular readers will know, I am a huge advocate of quick and easy midweek dinners, especially those that can all go in one tray - minimal effort, minimal washing up, maximum flavour!
Today's traybake uses the ever delicious chicken thigh as its star, with smoky paprika, fragrant oregano and sweet roasted garlic providing stellar support. I've used a selection of veg that happens to be in season at the moment - yes, Brussel sprouts are here, people! - but feel free to use whatever you can get your hands on.
Spicy Mediterranean Chicken Traybake
Serves 2
200g Brussel sprouts, bottoms removed and then halved
1 courgette, cut into chunks
Preheat your oven to 200ºC/fan 190ºC/gas mark 6.
Mix the smoked paprika, oregano, chillies, garlic and olive oil in a bowl then add the chicken thighs and rub the mixture into the meat. Add the peppers, broccoli and sprouts to a large roasting tin and then place the chicken on top.Cook in the preheated oven for 20 minutes.
Remove the tin from the oven and turn the veg in all the juices. Add the courgette and return to the oven for another 15 to 20 minutes.
Remove from the oven and divide everything between two plates. Drizzle over the roasting tin juices and serve.
Today's traybake uses the ever delicious chicken thigh as its star, with smoky paprika, fragrant oregano and sweet roasted garlic providing stellar support. I've used a selection of veg that happens to be in season at the moment - yes, Brussel sprouts are here, people! - but feel free to use whatever you can get your hands on.
Serves 2
500g skinless chicken thighs
1 tbsp sweet smoked paprika
1 tbsp dried oregano
2 red chillies, finely chopped (optional)
2 garlic cloves, finely chopped
1 tbsp olive oil
2 red peppers, deseeded and cut into chunks
200g purple sprouting broccoli florets, halved200g Brussel sprouts, bottoms removed and then halved
1 courgette, cut into chunks
Preheat your oven to 200ºC/fan 190ºC/gas mark 6.
Mix the smoked paprika, oregano, chillies, garlic and olive oil in a bowl then add the chicken thighs and rub the mixture into the meat. Add the peppers, broccoli and sprouts to a large roasting tin and then place the chicken on top.Cook in the preheated oven for 20 minutes.
Remove the tin from the oven and turn the veg in all the juices. Add the courgette and return to the oven for another 15 to 20 minutes.
Remove from the oven and divide everything between two plates. Drizzle over the roasting tin juices and serve.
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