James Martin Chicken Tray Bake Food

ALL-IN-ONE CHICKEN TRAYBAKE

All-in-one chicken traybake image

Whip up a family meal with all your veg in one pan, perfect for lazy summer cooking

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 8

Ingredients

2 tbsp olive oil
4 chicken breasts, skin on
750g new potato , sliced
large pinch dried thyme or fresh if you have it
4 garlic cloves , peeled, but left whole
450g jar mixed roasted peppers , cut into bite-size pieces
2 oranges , each cut into eight segments
200g jar pitted black olives in brine, drained

Steps:

Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of oil in a large flameproof roasting tin, then fry the chicken, skin side down, and the potatoes for 8 mins or until the chicken skin is crisp and golden. Turn the chicken and potatoes, then continue to cook for a further minute.
Add the thyme and garlic, then stir to coat everything.
Roast everything for 15 mins until the potatoes are soft. Remove the tray from the oven and throw in the peppers, orange segments and olives and roast for 5 mins more until the chicken and potatoes are completely cooked. To serve, bring the tray to the table and let everyone help themselves.

Nutrition Facts : Calories 520 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 3.58 milligram of sodium

HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG

Honey & mustard chicken thighs with spring veg image

This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Main course, Supper

Time 50m

Number Of Ingredients 9

Ingredients

1 tbsp honey
1 tbsp wholegrain mustard
2 garlic cloves, crushed
zest and juice 1 lemon
4 chicken thighs, skin on
300g new potatoes, unpeeled, smaller left whole, bigger halved
1 tbsp olive oil
100g spinach
100g frozen peas

Steps:

Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.

Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium

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