Chicken and Vegetable Bake

Name: Chicken and Vegetable Bake
Total time: 15 min
Yield: 4 servings
Ingredients: 700 g Potatoes; 300 g Carrots; 200 g Brown onions; 20 g Garlic; 30 ml Olive oil; 2 g Dried mixed herbs; 800 g Chicken thigh fillets

A simple and flavourful one-pan chicken and vegetable bake.

Serves 4 15 min

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Ingredients

Potatoes700 g
Carrots300 g
Brown onions200 g
Garlic20 g
Olive oil30 ml
Dried mixed herbs2 g
Chicken thigh fillets800 g

Method

Preheat oven to 200°C (180°C fan/gas mark 6).
Chop 700g potatoes, 300g carrots, and 200g brown onions into bite-sized pieces.
Mince 20g garlic.
Toss the vegetables and garlic with 30ml olive oil and 2g dried mixed herbs on a baking tray.
Roast for 25 minutes.
Add 800g chicken thigh fillets (26), cut into chunks, to the baking tray.
Toss to coat the chicken with the vegetables and oil.
Roast for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve hot.