Mediterranean Chicken Traybake (HC)
Ingredients
½ tbsp (0.5 Aus tbsp – 7.5ml) tomato puree (tomato paste)
½ tbsp (0.5 Aus tbsp – 7.5ml) harissa paste (or ½ tbsp (0.5 Aus tbsp – 7.5ml) tomato puree (tomato paste) with a sprinkle of chilli powder)
½ tbsp (0.5 Aus tbsp – 7.5ml) olive oil
1 chicken fillet, halved
160g (1½ cup) (5⅔ oz) baby potatoes, halved
½ red onion, cut into wedges
½ red pepper (bell pepper), cut into chunks
½ tsp dried thyme
¼ tsp garlic granules or ½ garlic clove, crushed
Black pepper to taste
¼ low sodium vegetable stock cube in 60ml (¼ cup) (2 fl oz) boiling water
½ tbsp (0.5 Aus tbsp – 7.5ml) fresh parsley (optional)
Instructions:
Preheat the oven to 180°C / 356°F / Gas Mark 4 fan.
Mix the tomato puree (tomato paste), harissa and half of the olive oil in a medium bowl. Add the chicken and set it aside to marinade for 15-20 minutes.
Add the baby potatoes, onion and red pepper (bell pepper) to a large bowl. Drizzle in the remaining olive oil, add the thyme and garlic and season with black pepper to taste. Mix well to coat the vegetables in the oil and seasoning.
Pour the vegetables onto a large oven tray (with high sides) and arrange evenly, place the marinated chicken on top.
Put in the oven for 20-25 minutes.
Remove the tray from the oven and add the vegetable stock. Stir gently, turn the chicken fillet and return to the oven for a further 20-25 minutes or until the chicken is cooked through and the vegetables are browned and soft.
To serve, place the roasted vegetables in a serving bowl, top with the chicken and a sprinkle of parsley.
