Balsamic Roast Chicken and Veg Traybake
I have had what can only be described as the most unhealthy weekend of my life to date! Takeaways galore, gallons of alcohol and an obscene amount of snacks and goodies so it's time to get back on track and get back into eating healthy, starting with this gorgeous traybake...
Spring has certainly sprung and new potatoes, cherry tomatoes and tenderstem broccoli are bang in season here in the UK. This dish uses all three, as well as a couple other veg, to make a satisfying but light meal ideal for a midweek supper. I have used chicken thighs here as they are way more flavourful than breast but you could also try salmon or white fish.
Balsamic Roast Chicken and Veg Traybake
Serves 4
350g cherry tomatoes, halved
3 large carrots, cut into 1cm chunks
250g new potatoes, quartered
1 red onion, cut into wedges
1 tbsp garlic granules
2 tsp dried oregano
1 tsp dried basil
pinch chilli flakes
1 tbsp balsamic vinegar
1 tsp honey
6 boneless, skinless chicken thighs, halved lengthways
200g tenderstem broccoli. roughly chopped
sea salt and freshly ground black pepper
Preheat the oven to 200C.
Put all of the ingredients except the oil and broccoli in a large roasting tray. Drizzle over a couple of teaspoons of oil, season generously with salt and pepper and then get stuck in with your hands, giving everything a really good mix. Make sure the chicken ends up spread out and on top of the veg and then roast for 25 minutes in the preheated oven.
Once the time is up, arrange the broccoli over the top of the roasting tray, drizzle with a little more oil and then put back in the oven to roast for a further 10 minutes. Season again to taste and then serve with the roasting juices poured over the top.
Spring has certainly sprung and new potatoes, cherry tomatoes and tenderstem broccoli are bang in season here in the UK. This dish uses all three, as well as a couple other veg, to make a satisfying but light meal ideal for a midweek supper. I have used chicken thighs here as they are way more flavourful than breast but you could also try salmon or white fish.
Serves 4
oil
1 yellow pepper, cut into chunks350g cherry tomatoes, halved
3 large carrots, cut into 1cm chunks
250g new potatoes, quartered
1 red onion, cut into wedges
1 tbsp garlic granules
2 tsp dried oregano
1 tsp dried basil
pinch chilli flakes
1 tbsp balsamic vinegar
1 tsp honey
6 boneless, skinless chicken thighs, halved lengthways
200g tenderstem broccoli. roughly chopped
sea salt and freshly ground black pepper
Preheat the oven to 200C.
Put all of the ingredients except the oil and broccoli in a large roasting tray. Drizzle over a couple of teaspoons of oil, season generously with salt and pepper and then get stuck in with your hands, giving everything a really good mix. Make sure the chicken ends up spread out and on top of the veg and then roast for 25 minutes in the preheated oven.
Once the time is up, arrange the broccoli over the top of the roasting tray, drizzle with a little more oil and then put back in the oven to roast for a further 10 minutes. Season again to taste and then serve with the roasting juices poured over the top.
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