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

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