ALL-IN-ONE CHICKEN TRAYBAKE
Whip up a family meal with all your veg in one pan, perfect for lazy summer cooking
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of oil in a large flameproof roasting tin, then fry the chicken, skin side down, and the potatoes for 8 mins or until the chicken skin is crisp and golden. Turn the chicken and potatoes, then continue to cook for a further minute.
- Add the thyme and garlic, then stir to coat everything.
- Roast everything for 15 mins until the potatoes are soft. Remove the tray from the oven and throw in the peppers, orange segments and olives and roast for 5 mins more until the chicken and potatoes are completely cooked. To serve, bring the tray to the table and let everyone help themselves.
Nutrition Facts : Calories 520 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 3.58 milligram of sodium
AMATRICIANA CHICKEN TRAYBAKE
Inspired by the classic Italian pasta sauce, chicken thighs and new potatoes are flavoured with bacon and tomato in this easy one-pan meal.
Provided by Sarah Cook
Categories Main course
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer. Halve the chilli, scrape out and discard the seeds if you don't like it too hot, and remove the stalk. Put in a small food processor or mini chopper with the tomato purée, olive oil and garlic. Whizz to a paste, then spread over the chicken. Add the chicken and potatoes to the tin with a good grinding of black pepper and some salt, then mix everything together well with your hands. Add the thyme and roast for 30 mins.
- Stir in the pancetta and roast for 15 mins more, then add the tomatoes and roast for another 15 mins until the tomatoes have softened and the chicken is cooked. Serve straight from the pan and eat with a green salad and some bread, if you like, for mopping up the juices.
Nutrition Facts : Calories 472 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 46 grams protein, Sodium 1.5 milligram of sodium
ALL-IN-ONE CHICKEN TRAY BAKE
Whip up a family meal with All-in-one chicken tray bake. Use lemons instead of oranges for a sharper flavour. Don't eat meat? Use white fish fillets instead of chicken. Simply start with the potatoes and add the fish with the peppers and tomatoes.
Provided by English_Rose
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F Heat 2 tbsp of oil in a large flameproof roasting tin, then fry the chicken, skin side down, and the potatoes for 8 mins or until the chicken skin is crisp and golden.
- Turn the chicken and potatoes, then continue to cook for a further minute.
- Add the thyme and garlic, then stir to coat everything.
- Roast everything for 15 mins until the potatoes are soft.
- Remove the tray from the oven and throw in the peppers, orange segments and olives and roast for 5 mins more until the chicken and potatoes are completely cooked.
- To serve, bring the tray to the table and let everyone help themselves.
Nutrition Facts : Calories 532.6, Fat 25.7, SaturatedFat 5.5, Cholesterol 92.8, Sodium 534.9, Carbohydrate 41.6, Fiber 7, Sugar 7.5, Protein 34.9
ALL-IN-ONE CHICKEN WITH WILTED SPINACH
Enjoy this healthy chicken traybake with a speedy spinach side that's packed with iron. It's also low in fat and contains four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the beetroot, celeriac, onions and whole garlic cloves into a shallow roasting tin. Add the oil, 1 tbsp thyme, half the lemon zest, fennel seeds and a squeeze of lemon juice, then toss together. Roast for 20 mins while you prepare the chicken.
- Stir the mustard powder and paprika into 2 tbsp yogurt in a bowl. Add half the crushed garlic, the remaining lemon zest and thyme, and juice from half the lemon. Add the chicken and toss well until it's coated all over. Put the chicken in the tin with the veg and roast for 40 mins until the chicken is cooked through and the vegetables are tender.
- About 5 mins before the chicken is ready, wash and drain the spinach and put it in a pan with the remaining crushed garlic. Cook until wilted, then turn off the heat and stir in the remaining yogurt. Scatter some extra thyme over the chicken and vegetables, then serve.
Nutrition Facts : Calories 453 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 22 grams sugar, Fiber 13 grams fiber, Protein 46 grams protein, Sodium 1 milligram of sodium
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