SUMMER TRAYBAKE CHICKEN
A great dish for dinner parties and family meals in - quick, easy and very tasty
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 4
Steps:
- Put the chicken breasts in a large, shallow roasting tray and drizzle with olive oil. Grill for 10 mins, then add cherry tomatoes and grill for another 5 mins until chicken is cooked. Drizzle pesto over the top and serve.
SUMMER ROAST CHICKEN TRAYBAKE
Revamp your roast chicken for the summer months with just a few ingredients. Serve our easy traybake with salad or crusty bread for a winning chicken dinner
Provided by Esther Clark
Categories Dinner, Main course
Time 1h30m
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Heat the oven to 190C/170C fan/gas 5. Rub the chicken with the oil, then generously season the skin and inside the cavity with salt and black pepper. Arrange the veg in a large roasting tin and sit the chicken on top. Roast for 1 hr, uncovered.
- Tip the beans and pesto into the tin and stir through the veg. Add 150ml water and arrange the tomatoes over the beans and veg. Return the tin to the oven and cook for a further 20 mins, or until the chicken is cooked through and the juices run clear.
- Remove from the oven, cover loosely with foil and rest for 20 mins before carving and serving.
Nutrition Facts : Calories 550 calories, Fat 33 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 0.9 milligram of sodium
ROAST CHICKEN TRAYBAKE
This healthy, easy chicken thigh one-pot needs just 10 minutes prep and saves on washing up, too. Lime, garlic, paprika and thyme add plenty of flavour
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the onion, pepper, potatoes and oil in a non-stick roasting tin and toss everything together. Roast for 15 mins while you rub the chicken with the lime zest, garlic, paprika and thyme. Take the veg from the oven, stir, then snuggle the chicken thighs among the veg, covering them with some of the onions so they don't dry out as it roasts for 40 mins.
- As you approach the end of the cooking time, mix 200ml boiling water with the bouillon powder. Take the roasting tin from the oven, add the broccoli to the tin, and pour over the hot stock followed by the lime juice, then quickly cover with the foil and put back in the oven for 10 more mins until the broccoli is just tender.
Nutrition Facts : Calories 483 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 16 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 0.6 milligram of sodium
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5/5 (2)Category Traybake RecipesCuisine British RecipesCalories 611 per serving
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- Pour the wine into the tin and season well with salt and pepper. Roast for 30 minutes, then toss the vegetables with a spatula and crumble over the blue cheese. Return to the oven for another 20 minutes or until the chicken has cooked through (the juices will run clear when pierced in the thickest part with a skewer) and the vegetables are tender.
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Ratings 29Calories 558 per servingCategory Main Course
- Put the olive oil, lemon juice and zest, garlic, salt, pepper, oregano and thyme in a bowl and mix well.
- Put in a preheated oven at 190°C/375°F/Gas 5 for 30 minutes, or until the chicken is cooked through.
CHICKEN AND VEGETABLE TRAYBAKE - BHF - BRITISH HEART …
From bhf.org.uk
- Preheat oven to 200°C/180°C fan/gas mark 6. Arrange red onions, potatoes, peppers, courgette and garlic in a large, non-stick roasting tin. Drizzle over 3 teaspoons of the olive oil; toss to coat vegetables all over. Roast in oven for 15 minutes. Meanwhile, slash each chicken thigh a couple of times with a sharp knife. Place chicken in a bowl, drizzle over remaining oil, add dried herbs and black pepper; toss to coat chicken. Remove roasting tin from oven; nestle chicken thighs between vegetables. Tuck tomato halves, cut-sides up, around vegetables. Return to oven; roast for a further 45 minutes or so until chicken is fully cooked (see Cook’s tips). Serve immediately, squeezing garlic out of the skins as you eat. Serve with a mixed leaf side salad or crusty bread, if you like.
- To check if the chicken is cooked, insert a skewer into a chicken thigh – if juices run clear and there is no pink meat, it is cooked; if not, return to oven and roast for a further 5–10 minutes or until fully cooked. Cool any leftovers and refrigerate overnight. Enjoy the next day, reheated until piping hot throughout. Substitute dried mixed herbs for the Italian herb seasoning.
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