A super easy midweek meal filled with nutritious ingredients, everyone in the family will enjoy this simple but tasty chicken tray bake.
Ingredients
4 chicken breast, skinless 3 peppers, ideally varied colours 1 large or 2 medium sweet potatoes 2 red onions 6 sprigs of thyme, or 2 tsp of dried thyme 4 tsp smoked paprika 3 tbsp olive oil Salt and pepper to taste
Method
Preheat the oven to 200C/425F/Gas Mark 7 Chop the sweet potato into small chunks and the pepper into medium chunks Chop the onion into wedges Spread the veggies onto a large tray so there is space between them Use an oven-proof tray or use ovenable trays like those from //www.southerncrosspackaging.com/ovenable-trays Drizzle half the oil over the veggies, as well as add half the smoked paprika and most of the thyme Roast the veggies for 10 minutes While they are roasting, combine the rest of the oil and paprika in a bowl with salt and pepper Add the chicken breasts to the bowl and make sure they are well covered When the 10 minutes has completed, remove the tray from the oven Add the chicken breasts to the tray, ensuring they are touching the bottom, and give the veg a turn Roast for a further 15-20 minutes or till the chicken has reached a temperature of 74C/165F Plate it up, adding a final sprig of thyme
Feel free to try other veggies if that’s what you have to hand. Butternut squash and carrot will also work really well with this dish.