Quick Tray-bake Chicken & Vegetables

This is a great fast dinner when you need something wholesome, tasty and on the table with minimal fuss (none really)....

Ingredients:

2 medium zucchini 

1 eggplant

1 red capsicum

1 red onion

6 mushrooms (all vegetables cut in chunks)

6 skinless, chicken thigh fillets (trimmed)

4 cloves of garlic

1/4 cup fresh herbs (thyme/parsley/basil)

2 tablespoons olive oil

2 tablespoons balsamic vinegar

pepper & salt to season.


Method:

  • Preheat the oven to 180ºC.
  • Cut all the vegetable into chunks 1.5 x 1.5 cm (rough), add all these to a baking tray.
  • Push chicken thigh (upside down) into the top of the vegetables.
  • Scatter with the herbs & garlic, and grind over pepper & salt.
  • Drizzle over the olive oil and balsamic vinegar then put in the oven to bake for 30 minutes.
  • Remove from the oven and mix around the vegetables gently, flip over the thighs, then bake a further 30 minutes or until the chicken is golden/cooked through.
  • Serve into deep plates with a fresh salad, or some steamed greens, and ladle generously with the pan juices. Can also be nice with a potato on the side if desired.

 

Note: For this recipe you can substitute the vegetables with whatever combination you like e.g. different coloured capsicum with tomatoes, OR potato (with skins) tomato, olives, feta and capsicum. Or any variation of these, just make sure you pack it with vegies!.