A cheap, but most definitely cheerful, one tray chicken dish for a warm evening.
Ingredients
- 3 tbsp olive oil
- 8 chicken pieces
- 2 large courgettes, cut into chunks
- 8 baby beetroot, halved, or quartered if large
- 4 fresh thyme sprigs, chopped
- Head of garlic, cloves separated
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp olive oil in an ovenproof frying pan over a medium-high heat and gently fry the chicken pieces, skin-side down, for 5 minutes until golden brown.
- 2. Transfer the chicken to a roasting tin, drizzle with the remaining olive oil and cook in the oven for 10 minutes. Add the vegetables, thyme and garlic, season well and roast for 25-30 minutes until the chicken is golden and the vegetables are tender.
- 3. Serve with buttered rice.
Nutritional info
Per serving: 296kcals, 12.8g fat (2.4g saturated), 37.3g protein, 8.1g carbs, 6.2g sugar, 0.5g salt
Chef's tip
This would also be great with roast cod. Roast the vegetables until almost tender, then sit cod fillets on top, drizzle with oil and roast for a further 5-10 minutes until cooked.