Chicken and veg tray bake

Name: Chicken and veg tray bake
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1.2kg mixed root vegetables cut into 2cm chunks (we used 3 leeks, 3 raw beetroot and 2 sweet potatoes); 8 free-range chicken thighs; 200ml dry white wine; 80g blue cheese; For the glaze; 2 tbsp olive oil; 2 tbsp balsamic vinegar; 2 tbsp runny honey; 1 tbsp wholegrain mustard

Easy
October 2017

Easy
October 2017

Serves 4
Hands-on time 15 min, oven time 50 min

The root vegetables in this tray bake cook till caramelised, in the chicken juices and wine. The end result is sticky and scrumptious.

Gluten-free recipes

Nutrition: per serving

Calories: 611kcals
Fat: 21.9g (7.9g saturated)
Protein: 43.8g
Carbohydrates: 46.3g (23g sugars)
Fibre: 9.2g
Salt: 1.1g

Nutrition: per serving

Calories: 611kcals
Fat: 21.9g (7.9g saturated)
Protein: 43.8g
Carbohydrates: 46.3g (23g sugars)
Fibre: 9.2g
Salt: 1.1g

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Ingredients

1.2kg mixed root vegetables cut into 2cm chunks (we used 3 leeks, 3 raw beetroot and 2 sweet potatoes)
8 free-range chicken thighs
200ml dry white wine
80g blue cheese

For the glaze

2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp runny honey
1 tbsp wholegrain mustard

Method

Heat the oven to 200°C/180°C fan/gas 6. Put all the vegetables and chicken in a large roasting tin.
Mix together the glaze ingredients, then drizzle over the chicken and veg, tossing to coat.
Pour the wine into the tin and season well with salt and pepper. Roast for 30 minutes, then toss the vegetables with a spatula and crumble over the blue cheese. Return to the oven for another 20 minutes or until the chicken has cooked through (the juices will run clear when pierced in the thickest part with a skewer) and the vegetables are tender.