Chicken Traybake


This is an amazingly easy and tasty family meal. I was worried that cooking the chicken this way would turn out dry, but that wasn’t the case – there were syrupy juices in the bottom of the tin to keep everything moist.
Serves 4
1.5 syns per serving on Extra Easy
8 skinless and boneless chicken thighs, all visible fat removed
750g new potatoes, sliced (waxy ‘salad’ potatoes seem to work best in this recipe)
1 large or 2 small red onions, peeled and sliced into chunks
1 tsp dried thyme, or double if you are using fresh
4 garlic cloves, peeled but left whole
450g jar roasted peppers in brine, cut into finger sized pieces
1 large orange, cut into 8 segments (4 syns when cooked)
16 black olives (2 syns)
Fry Light
Salt and pepper

Heat the oven to 200C
Spray a large non-stick roasting tin with a little Fry Light
Place the chicken, potatoes, garlic, thyme and some seasoning into the roasting tin and spray with Fry Light
Roast in the oven for 20 minutes
Give everything a stir and add in the peppers, orange segments and olives
Roast for 10-15 minutes more until the chicken and potatoes are completely cooked.