Chicken and Mediterranean Vegetable Traybake
Dinner
Chicken thighs roasted over peppers, courgette and red onion with oregano and olives. One tray, big flavours, low carbs.
Serves
4 people
Prep Time
50 minutes
Instructions
1. Preheat the oven to 200C. Chop the vegetables into large chunks and spread over a roasting tray. 2. Nestle in the chicken thighs skin-side up, drizzle everything with oil and scatter over the oregano, salt and pepper. 3. Roast for 35-40 minutes until the chicken skin is crisp and the juices run clear. 4. Add the olives for the final 5 minutes and serve straight from the tray.
Ingredients
- 8 whole chicken thighs
- 2 whole red peppers
- 2 whole courgette
- 1 whole red onion
- 200 g cherry tomatoes
- 50 g black olives
- 2 tsp dried oregano
- 2 tbsp olive oil
Nutrition Facts
Calories
420 kcal
Protein
34g
Fat
27g
Carbs
11g
Fiber
4g
Sugar
8g
Sodium
380mg