Mediterranean Chicken Traybake with Herby Croutons
Ever left with the end of a loaf that isn't quite big enough to slice? This recipe is for you. This is such a great dish to load up on veg. Use what I have or pick from your favourites (or what’s left in the fridge).
Serves: 2
Ingredients
2 bell peppers, sliced into bite-sized pieces
2 courgettes, sliced and quartered
2 garlic cloves, finely sliced
4 chicken thighs (bone-out, skinless, approx 320g total)
½ red onion, cut into chunks
8 green olives
3 tsp oregano, divided
2 tsp red chilli
1 tsp garlic granules
Salt and pepper, to taste
2 tbsp olive oil
20ml vermouth
Sourdough bread (the stale end of a loaf works perfectly. Around 100g but use whatever you have)
Method
Preheat the oven to 180°C.
Add the peppers, courgettes, garlic, ½ tbsp oregano, red chilli, salt, pepper, 1tbsp olive oil, and vermouth to a roasting tray. Toss to combine.
Toss the chicken thighs in the garlic granules, salt, and pepper, then lay them on top of the vegetables.
Roast for 35 minutes.
Meanwhile, cut the sourdough into roughly 2cm cubes.
Add the bread to the tray with the remaining oregano, 1tbsp olive oil and a pinch of salt. Return to the oven for the final 10 minutes of cooking.
Once cooked, remove everything from the oven. Set the chicken thighs aside and stir the vegetables to coat them in the pan juices, then plate up.
Toss the crispy croutons in the leftover cooking juices and scatter over the vegetables.
Top with the chicken thighs and any remaining juices.
Dig in and enjoy! 😘
Nutrition per serving (serves 2): ~655 kcal | ~38g protein | ~46g carbs | ~37g fat | ~7g fibre