Mediterranean chicken traybake
Chicken roasted in one tray with chickpeas, peppers and courgette, with lemon and oregano.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Chicken thigh fillets600 g
- Tinned chickpeas (400 g)1
- Pepper (red or yellow)2
- Red onion2
- Courgette1
- Tomato3
- Garlic3 cloves
- Olive oil2 tbsp
- Dried oregano2 tsp
- Sweet paprika1 tsp
- Lemon1
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 220°C (200°C fan).
Cut the peppers, onions, courgette and tomatoes into large chunks. Drain the chickpeas.
In a large roasting tin, toss the vegetables, chickpeas and chicken with the olive oil, oregano, paprika, crushed garlic, salt and pepper.
Spread everything out in a single layer and roast for 30–35 minutes, until the chicken is cooked through and browned at the edges.
Squeeze over the lemon juice and toss before serving.