The beauty of tray bakes is that you cook everything in one roasting tin and can even serve from it too. This a tasty, colourful combination of vegetables and chicken.
Chicken thighs are my favourite part of the chicken but if you prefer drumsticks or breast quarters that would work equally as well. Ideal for a family gathering and informal dinner party.
A complete meal sorted!
Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves: 6 people
1 small red cabbage – cut into 3cm wedges
2 tablespoons olive oil
400g butternut squash – peeled, deseeded and cut into 3 cm cubes
6 chicken thighs – on the bone
3 large garlic cloves – finely grated
Juice and zest 1 lemon
1 tablespoon smoked paprika
2 teaspoons cinnamon
2 teaspoons turmeric
270g cherry vine tomatoes - cut into bundles with vine on
2 red onions – peeled and cut into wedges
500ml chicken stock – to make add 1 cube or 2 teaspoons of bouillon powder to boiling water
Garnish: Sprigs of parsley
Preheat the oven to 200°C / 400°F / Gas mark 6.
Place the red cabbage wedges and butternut squash cubes into a non-stick roasting tin with 2 tablespoons olive oil. Season and roast for 20 minutes.
Meanwhile rub the chicken thighs with the garlic, lemon zest and juice, paprika, cinnamon and turmeric.
Take the vegetables from the oven and stir in the chicken thighs and onions. Pour in stock and orzo. Cover with foil and bake for a further 40 minutes or until the chicken is cooked and the juice runs clear, and no pink meat remains.
Finally add the tomatoes and cook for a further 10 minutes.
Serve from the tray garnished with sprigs of fresh parsley.