Chicken and Mediterranean Vegetable Traybake

Chicken thighs roasted over peppers, courgette and red onion with oregano and olives. One tray, big flavours, low carbs.

Serves:: 4
Prep time:: 50 minutes
Category:: Dinner

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

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.

Nutrition (per serving)

Calories 420
Protein 34g
Fat 27g
Carbs 11g
Fibre 4g
Sugar 8g
Sodium 380mg