Chicken & Vegetable Tray Bake
Servings 4
Ingredients
- 4 chicken legs and thigh pieces*
- 2 red onions peeled and quartered
- 2 red bell peppers deseeded and cut into chunks
- 2 yellow bell peppers deseeded and cut into chunks
- 200 g sweet potato peeled and cut into wedges
- 100 g new potatoes
- 400 g mushrooms
- 8 unpeeled garlic cloves
- few sprigs of fresh rosemary
- 2 tsps dried thyme
- one-calorie spray oil
- juice of 2 lemons
- freshly ground black pepper
Instructions
- Preheat the oven to 200C
- Remove the skin from the chicken pieces.
- Place chicken into a roasting dish, which has been sprayed with some one-cal oil spray
- Add the vegetables around the chicken.
- Add the garlic cloves and rosemary sprigs, tucking them into any gaps.
- Spray everything lightly with the oil spray.
- Sprinkle over the dried thyme and lemon juice and twist over some black pepper.
- Add a splash of water to prevent sticking.
- Place the pan in the oven and cook for 30 - 40 minutes, turning the chicken and vegetables from time to time.
- When the chicken is cooked (the juices run clear) remove from the oven. Discard the rosemary sprigs and squeeze out the garlic from their skins.
- Divide between four plates and serve.
Notes
- *You can use skinless chicken breasts if you prefer.
- If you are following Slimming World, this recipe is FREE when Food Optimising.