One Tray bake: Chicken and Vegetables

ONE TRAY BAKE: CHICKEN AND VEGETABLES - 4-6 SERVINGS

INGREDIENTS:

• 4 medium-large chicken breasts, skin on

• 4 courgettes - cut into bite sized chunks

• 1 onion - cut into bite sized chunks

• 2 - 3 chorizo sausages - cut into bite sized chunks

• 2 handfuls of cherry tomatoes

• 3 large handfuls of baby spinach

• 1 teaspoon of dried thyme

• 2 tablespoons of olive oil

• 2 tablespoons of balsamic vinegar

EQUIPMENT:

• Big knife (chefs knife)

• Chopping board

• Large oven tray (lined with baking paper)

• Tongs

STEPS:

1. Preheat oven to 220° celsius

2. Prepare your ingredients:
   • Cut onion, courgettes, and chorizo sausages into bite sized chunks
   • Wash spinach if necessary
   • Coat chicken breasts in olive oil, balsamic vinegar, and dried thyme

3. Roasting:
   • Once the oven is at 220° celsius, place your chicken breasts in, on a baking tray (lined with baking paper).
   • 10 minutes after your chicken, add your courgette chunks to the tray
   • 5 minutes after your courgettes, add your onion and chorizo sausage chunks
   • 5-10 minutes after your onions and sausage chunks, check the chicken for doneness by slicing through the thickest part. The juices should run clear and the meat shouldn’t be pink or translucent. If so, leave in oven until cooked.
   • Once cooked, remove from oven and add the baby spinach, stirring it through

4. Enjoy with brown or wild rice, quinoa, or root vegetables

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By Ben Means and Laurent Pang