This dish saves on the washing up and can be left in the oven to cook while you get on with other things. It’s an excellent way to use up stale bread too.
Give the meat a miss with our aubergine and chickpea traybake.
Ingredients
- 8 free-range chicken thighs
- 1 garlic bulb, cloves separated
- 500g new potatoes, halved if large
- 2-3 thick sourdough bread slices, torn into chunks
- 300g cherry tomatoes on the vine
- 1 aubergine, chopped into chunks
- Handful of fresh sage leaves
- 4 tbsp olive oil
- Good splash of hot chicken stock
Method
- Preheat the oven to 220°C/fan 200°C/gas 7. Put all the ingredients except the stock in a large roasting tin. Season and toss well to coat. Make sure the chicken pieces sit on top of the veg so they can brown and crisp. Roast for 20 minutes.
- After 20 minutes, turn the oven down to 180°C/fan160°C/gas 4 and drizzle in the hot stock. Roast for 30 minutes more until the chicken is golden and the vegetables are tender.
Nutrition
- 468kcals Calories
- 19.7g (4.1g saturated) Fat
- 37.9g Protein
- 33.4g (5.3g sugar) Carbs
- 5.1g Fibre
- 0.7g Salt
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Reviews
I love this recipe because it is a good hearty family dinner, full of delicious chicken and veg, so everyones a winner! I cooked this for my family, it went down Oh so well, before I’d even finished cooking they were salivating at the delicious smell! We sit down every evening to eat dinner and just chat, and having really gorgeous grub like this, truly helps us manage that! So thank-you Delicious Magazine, for this great recipe!
I love this recipe as its got a good balance of meat and veggies
I love this recipe because it is easy and quick to do. I also usually have the ingredients in the fridge so it’s a staple.
I love this recipe because it’s a simple tray bake, especially for a mid week perfectly delicious family meal
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