Roasted Tomato Chicken Traybake
Need the perfect quick and easy dinner for those busy week nights and lazy weekends? Look no further...
Roasted Tomato Chicken Traybake
Ingredients
- 600g chicken fillets
- 300g baby potatoes 1/2d
- 2 red onions peeled and cut into 1/6ths
- 4 baby aubergines 1/2d
- 3 mixed peppers sliced
- 4 cloves garlic, crushed
- 2 x 400g Cirio tinned tomatoes
- Few sprigs of rosemary
- 50 ml olive oil
- Salt and pepper
- To serve a few sprigs of basil
Method
Pre-heat the oven to 220c.
Using a large roasting tray pop the tomatoes with the aubergines, red onions, peppers, potatoes, garlic, rosemary and chicken, mix up then drizzle in oil.
Roast for 40 to 45 minutes until charred.
Spoon onto a platter, scatter with basil and serve.
Ingredients
- 600g chicken fillets
- 300g baby potatoes 1/2d
- 2 red onions peeled and cut into 1/6ths
- 4 baby aubergines 1/2d
- 3 mixed peppers sliced
- 4 cloves garlic, crushed
- 2 x 400g Cirio tinned tomatoes
- Few sprigs of rosemary
- 50 ml olive oil
- Salt and pepper
- To serve a few sprigs of basil
Method
Pre-heat the oven to 220c.
Using a large roasting tray pop the tomatoes with the aubergines, red onions, peppers, potatoes, garlic, rosemary and chicken, mix up then drizzle in oil.
Roast for 40 to 45 minutes until charred.
Spoon onto a platter, scatter with basil and serve.
