Oh how I love the ease of a tray bake, this one is next level with beautifully cooked chicken thighs and roasty vegetables that you can set and forget. Perfect to batch cook for your family or someone elses.
Italian Chicken tray bake
This delicious tray bake makes life so easy when you've only got one thing to wash up afterwards.
Equipment
- Oven
- Large baking tray
Ingredients
- 6 free range chicken thighs approx 750g-1kg
- 2 cloves of garlic minced
- 1 onion chopped roughly
- 1 large eggplant
- 2 zucchini
- 1 red capsicum
- 1 large sweet potato
- 2 cans chopped tomatoes
- 1 can butter (or canellini) beans rinsed
- 1 cup chicken stock/bone broth
- Salt and pepper
- Extra virgin olive oil
Instructions
- Preheat a fan forced oven to 180’
- Chop all of your vegetables into large chunks (approx 3-4cm), place them in an oven safe tray and drizzle generously with olive oil.
- Pour your 2 cans of chopped tomatoes and chicken stock over the vegetables, season well with salt and pepper.
- Cook in the oven for 45 minutes and remove from oven to stir well and then add your chicken thighs and beans amongst the vegetables.
- Return to the oven for another 45 mins, then season with fresh parsley to serve.
