Some evenings I barely have time to breathe let alone spend ages preparing a last minute healthy family dinner and so anything that I can prepare ahead and literally only have to switch on at a designated time is literally the dream. Plus I swear as my kids get older they’re getting a lot more choosy about what meals they apparently now like, and don’t like (seriously my daughter has gone off Spaghetti Bolognaise, which is causing me all kinds of unnecessary stress!), and so cooking something that won’t make one of them moan is getting harder and harder.
This Chicken and Vegetable Traybake recipe is a lifesaver on busy club nights, because I can get all the veggies chopped and everything bunged on the tray before picking the kids up, then simply whack it in the oven, leave to cook for an hour, and boom… dinner served. I’ll be honest, they won’t eat every single one of the vegetables I put in, but the beauty of it is you can select which bits you give them, so everyone’s happy.
You can play around with the type of vegetables you use, most will roast really well, and that way it never gets boring. I also like to serve it with a couple of different types of boiled green veg just to inject even more goodness into the meal and to ensure that one way or another those pesky kids are getting their 5-a-day!
Have a go and let me know how it goes down with your family 🙂
What’s In It?
- 6 Chicken Thighs
- 8 medium Maris Piper Potatoes
- 2 Carrots
- 1 Green Pepper
- 2 Shallots
- 4 Tomatoes
- 2 cloves of Garlic
- 2 tbsp Olive Oil
- 1 tsp Smoked Paprika
- Salt and Pepper to season
How Do I Make It?
Preheat the oven to 180ºC.
Start by peeling the potatoes and chopping into chunky wedges. Place in a saucepan of boiling water and cook until they have softened ever so slightly. You should be able to stick a sharp knife in them without them falling apart.
While the potato wedges are boiling, prepare the other vegetables. De-seed the pepper and chop into eight pieces. Peel and cut the carrots into chunky batons. Chop the tomatoes and shallots into quarters. Chop the garlic into thin slices.
Place the chicken thighs in a large roasting tray (make sure it is one that has a raised edge to it) and scatter the vegetables around them.
Drain the potatoes and shake in the saucepan to fluff up the edges. Tip the potato wedges on top of the chicken and vegetables and drizzle the olive oil over the top. Season with salt and pepper and the smoked paprika. Gently mix everything with a wooden spoon until everything is coated in the oil and spice mix then pop in the oven and leave for an hour.
And that’s it!
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