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Dinner

Chicken & Veg Traybake

Chicken thighs roasted on one tray with potatoes and veg. Hands-off cooking and only one dish to wash.

45 min total1 serving559.4 kcal / serving
high-proteinhigh-fibrebudgetfamily-friendlycomfort-food

559.4

Calories

38.8g

Protein

58.7g

Carbs

8.8g

Fibre

19.4g

Fat

Ingredients

  • 2 skinless chicken thighs
  • 2 small potatoes, cut into chunks
  • 1 large carrot, chopped
  • half an onion, in wedges
  • half a courgette, chopped
  • 2 tsp rapeseed oil

Method

  1. 1Heat the oven to 200C (180C fan).
  2. 2Toss the potato, carrot and onion with half the oil on a large tray and roast for 10 minutes.
  3. 3Add the chicken and courgette, drizzle with the rest of the oil and season with pepper.
  4. 4Roast for 25 minutes more until the chicken is golden and cooked through with no pink inside.

Swaps and tips

  • Use drumsticks, which are even cheaper, and add 5 minutes to the cooking time.

Around £1.21 per serving at supermarket own-brand prices (estimate).

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