Chicken and vegetable oven bake

Recipe by: Sarah Butler

Using chicken breasts keeps it light and speedy, while a smoky, zesty marinade brings all the flavour with barely any effort. The potatoes roast beneath, soaking up those gorgeous juices, while the peppers and tomatoes add colour and sweetness.

Chicken and vegetable oven bake

SERVES

4

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

40

MINUTES

Ingredients

  • 4 chicken breasts

  • 500g baby potatoes, thickly sliced

  • 2 peppers (1 red, 1 yellow), thickly sliced

  • 1 courgette, thickly sliced

  • 1 onion, halved

  • 4 cloves garlic, whole

  • 200g cherry tomatoes

  • For the marinade

  • 1½ tsp smoked paprika

  • 25g light brown soft sugar

  • Zest and juice of 1 lime

  • 1 tsp dried chilli flakes (use less for milder heat)

  • 2 garlic cloves, chopped

  • 4 tbsp olive oil

  • ½ bunch parsley, chopped

  • 1 red chilli, deseeded and chopped (optional)

  • Salt and pepper

Method

  1. First, marinate the chicken. Combine all the marinade ingredients in a bowl and mix well. Coat the chicken breasts in the marinade, cover, and chill for 20 minutes.

  2. Meanwhile, put the potatoes into a large roasting tin with a drizzle of oil and a pinch of salt. Roast for 20 minutes.Remove the tin from the oven.

  3. Place the chicken breasts on top of the potatoes and scatter the vegetables around. Spoon over any leftover marinade. Return to the oven and roast for 20 minutes.

  4. Add the cherry tomatoes to the tin and roast for a final 10 minutes.

  5. Scatter over chopped parsley and season with salt and pepper.

  6. Sarah’s secrets: Any leftovers? This hearty bake is surprisingly delicious cold for a lunch on the go or as a lunchbox option for kids.

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