Prep time about 30 minutes
Cooking time up to an hour.
As promised here’s the recipe for the chicken tray bake I nailed last night. You can prepare the veg & chicken beforehand (I did it just before the school pick up to give me time to help tween with his homework). This should feed a family of 4 but for adults or teenagers with big appetites, I’d add more potatoes and carrots to bulk it out. You could also make a vegetarian version with mushrooms instead of the chicken. I used white wine vinegar as I’m Breadtfeeding and couldn’t bare the though of half a bottle of wine sitting in my fridge, beckoning me out of my enforced teetotalism.
4 chicken breasts with or without skin
2 red peppers
2 yellow peppers
2 red onions
Pack of baby new potatoes
2 cloves garlic crushed
200ml white wine or white wine vinegar
100ml chicken or veg stock
2 table spoons runny honey
Table spoon thyme
Pre heat the oven to 200 doo-dars
Half the potatoes & par boil them
Chop peppers, carrots, courgette & onions into chunks
Drizzle some olive oil into a large roasting tray then chuck the veg & potatoes in giving a good shake so the oil coats them.
Sprinkle some of the thyme on top and put in the oven.
Mix the honey and garlic together add a shake of some more thyme.
Coat the chicken, if you’re using skinned put some under and on top of the skin.
After 20 mins take the veg out of the oven and give the tray a good shake.
Place the chicken on top I like onions crispy oven roasted onions so I make sure the chicken isn’t covering any of them. Plus the boys don’t realising they’re eating them. (They both have psychological onion issues and usually spend first 5 minutes tea time picking them out if I’ve used them!)
Add the wine, stock and the last of the thyme.
Return everything back to the oven for another 30 mins.
Dish up & enjoy!
I’m sorry but I didn’t take a photo as it smelt so good when it came out the oven, we all just tucked straight in!
So here’s a photo of something else that’s really tasty and probably smells good too.