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Slimming World Roast Chicken Legs & Vegetables
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Roast Chicken & Vegetable Traybake

This simple roast chicken traybake can be made with a variety of seasonal vegetables.
Course Slimming World Recipes
Cuisine British
Cook Time 1 hour
Total Time 1 hour
Servings 4
Calories 621kcal
Author Michelle Ordever

Ingredients

  • 1 small butternut squash peeled, deseeded and cut into chunks
  • 2 bell peppers deseeded and chopped - any colour you prefer
  • 4 red onions peeled and cut into quarters
  • 2 courgettes/zucchini thickly sliced
  • 8 garlic cloves peeled
  • Low-calorie cooking spray
  • Salt and freshly ground black pepper
  • 4 skinless chicken legs*
  • Santa Maria Chili Explosion**
  • 1 chicken stock cube crumbled into
  • 200 ml hot water

Instructions

  • Preheat oven to 200C/400F/Gas 6.
  • Place the squash, peppers, onions, courgettes, and garlic into a large roasting pan. Spray with cooking spray and season with salt and pepper. Toss together.
  • Place the chicken legs in and around the vegetables in the pan and spray with cooking spray.
  • Season the chicken with the Chili Explosion spice mix and salt and black pepper - use to your personal preference.
  • Pour the chicken stock into the pan and roast for 40-60 minutes, turning halfway through cooking, or until the chicken is cooked through and the vegetables are tender.

Notes

*Or you could use 4 skinless chicken thighs and 4 skinless chicken drumsticks if you prefer.
**if you can't find the Santa Maria Chili Explosion mix you can use regular dried chili flakes instead.
  • Slimming World Syns per serving: FREE when Food Optimising.
  • This is an Extra Easy SP recipe.

    • Nutrition

    Serving: 1 | Calories: 621kcal | Carbohydrates: 35g | Protein: 63g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Cholesterol: 282mg | Sodium: 864mg | Fiber: 6g | Sugar: 12g