Chicken and root veg tray bake

Name: Chicken and root veg tray bake
Total time: 55 min
Yield: 2 portions
Cuisine: British home cooking
Ingredients: 4 chicken thighs, skin on and bone in (from a 1 kg pack; freeze the rest raw); 300 g potatoes; 2 carrots; 2 parsnips; 1 red onion; 4 cloves garlic, left whole; 1 teaspoon dried mixed herbs

Illustration of Chicken and root veg tray bake

55 minutes, 10 of them hands-on · teaches tray roasting · makes 2 portions

You need

4 chicken thighs, skin on and bone in (from a 1 kg pack; freeze the rest raw)
300 g potatoes
2 carrots
2 parsnips
1 red onion
4 cloves garlic, left whole
1 teaspoon dried mixed herbs

Plus oil, salt, pepper and water.

Method

Heat the oven to 200°C (180°C fan). Cut the potatoes, carrots, parsnips and onion into chunks about the size of your thumb.
Toss the vegetables and garlic on a large baking tray with 1 tablespoon of oil, the herbs and a quarter teaspoon of salt. Spread them out in one layer.
Rub the chicken with a little oil and salt and sit it on top, skin side up.
Roast for 45 minutes, turning the vegetables once halfway. The chicken is done when the skin is crisp and the juices run clear with no pink at the thickest part.
Serve 2 thighs with half the vegetables. Cool the rest and put it in the fridge.

Remember this: 200°C, 45 minutes, everything in one layer.

Lunch tomorrow

Eat cold. Pull the chicken off the bone and have it with the roast veg in a wholemeal wrap.

Contains

None of the 14 major allergens as written. Always check the labels on what you buy.

Nutrition per portion

Energy	Protein	Fibre	Saturated fat	Salt
673 kcal	39 g	14 g	7.4 g	1.5 g

Dinner portion, standard version. Tomorrow's lunch is about 849 kcal. Estimates from standard UK food data, not reviewed by a dietitian. Details

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