Roast Chicken Traybake
This wholesome one-pan dinner takes tender chicken breasts coated in a herby, spiced rub roasted alongside colourful Mediterranean vegetables.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
Ingredients
2 tbsp mixed herbs, I like to use fresh thyme and rosemary
2 tbsp piri-piri seasoning
1 tsp paprika
4 tbsp extra virgin olive oil
4 chicken breasts
2 red onions, halved
3 garlic cloves, whole
1-2 peppers of your choice, quartered
5-6 cherry tomatoes
1 courgette, cut into thick slices
50g butter, melted
2 tbsp olive oil
Salt and freshly ground pepper
For the gravy:
1 tbsp flour
300ml water
50ml fresh cream
1 tbsp fresh herbs (rosemary or thyme)
Salt and freshly ground pepper
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
Make the herb and spice mixture by combining the mixed herbs with the piri-piri seasoning, paprika and salt and pepper in a bowl.
Pat the chicken breasts dry with some kitchen paper.
Place the chicken breasts in a bowl, add 4 tbsp extra virgin olive oil and the herb and spice mixture, coat well.
Place the onion, garlic, pepper, tomatoes and courgettes onto a metal baking tray and drizzle with the melted butter.
Nestle the chicken breasts among the vegetables.
Oven bake for 45-50 minutes until the chicken is fully cooked, covering loosely with foil after 25 minutes to prevent the vegetables from burning.
Spoon the juices over the ingredients halfway through cooking.
Remove the chicken and vegetables once cooked, and set aside covered.
To make the creamy herb sauce
The tray should have some juices and burnt-on bits remaining.
Place the tray on a hob at medium heat.
Shake the flour into the tray and use a fork to mix with the leftover sticky bits on the pan.
Pour in the water and use a fork to mix it through to form a sauce.
Add the cream and fresh herbs of choice and simmer for 2-3 minutes
until a sauce consistency develops.
Season to taste; you may need a little salt and pepper.
Place a bed of the vegetables topped with the chicken breast on a plate. Pour a generous serving of sauce on top and serve with mash, wedges, rice or pasta.
