Garlic Chicken, Tomato and Aubergine Tray Bake
There's nothing I like more than a simple supper that can be thrown together in minutes and that tastes delicious. As regular readers will know, the humble tray bake always ticks both of those boxes as everything gets tossed into a tray allowing the flavours to all come together and minimising the prep time as well as the washing up!
This version uses a whole bulb of garlic which caramelises and gets all squishy so that it almost dissolves and just perfumes the sauce. As well as the fresh tomatoes and aubergine, there's new potatoes and chunks of sourdough in the mix too which are halfway between crisp and juicy as they soak up the cooking juices. This is the quite simple the perfect midweek dinner and you'd be foolish not to try it!
Garlic Chicken, Tomato and Aubergine Tray Bake
Serves 4
6 free-range chicken thighs, boneless and skinless
1 garlic bulb, cloves separated
500g new potatoes, halved (or quartered if large)
3 thick sourdough bread slices, torn into chunks
300g cherry tomatoes
1 large aubergine, chopped into chunks
1 tbsp dried mixed herbs
4 tbsp olive oil
200ml white wine
sea salt and freshly ground black pepper
Preheat the oven to 220°C/fan 200°C/gas 7. Put all the ingredients except the wine in a large roasting tin. Season liberally with salt and pepper and toss well to coat. Make sure the chicken thighs sit on top of the veg so they can brown and crisp. Roast for 20 minutes.
After 20 minutes, turn the oven down to 180°C/fan160°C/gas 4 and pour the white wine around the chicken. Roast for a further 15 minutes until the chicken is golden and the vegetables are tender.
Remove the chicken to one side to rest for a few minutes then cut each thigh in half. Divide the veg between plates, top with the chicken pieces and serve with a glass of the white wine each, if you like.
This version uses a whole bulb of garlic which caramelises and gets all squishy so that it almost dissolves and just perfumes the sauce. As well as the fresh tomatoes and aubergine, there's new potatoes and chunks of sourdough in the mix too which are halfway between crisp and juicy as they soak up the cooking juices. This is the quite simple the perfect midweek dinner and you'd be foolish not to try it!
Garlic Chicken, Tomato and Aubergine Tray Bake
Serves 4
6 free-range chicken thighs, boneless and skinless
1 garlic bulb, cloves separated
500g new potatoes, halved (or quartered if large)
3 thick sourdough bread slices, torn into chunks
300g cherry tomatoes
1 large aubergine, chopped into chunks
1 tbsp dried mixed herbs
4 tbsp olive oil
200ml white wine
sea salt and freshly ground black pepper
Preheat the oven to 220°C/fan 200°C/gas 7. Put all the ingredients except the wine in a large roasting tin. Season liberally with salt and pepper and toss well to coat. Make sure the chicken thighs sit on top of the veg so they can brown and crisp. Roast for 20 minutes.
After 20 minutes, turn the oven down to 180°C/fan160°C/gas 4 and pour the white wine around the chicken. Roast for a further 15 minutes until the chicken is golden and the vegetables are tender.
Remove the chicken to one side to rest for a few minutes then cut each thigh in half. Divide the veg between plates, top with the chicken pieces and serve with a glass of the white wine each, if you like.
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