At Dad’s Table shares a delicious chicken and vegetable Italian tray bake. He says, ” I love the different colours in this dish and it’s one of my go to favourites. Minimal prep time, maximum taste. Great for batch cooking and freezes well”.
Ingredients:
6-8 chicken thighs
2 courgettes
1 onions
Handful of mushrooms
2 garlic cloves
Handful of olives
2 cans tomatoes
1tsp dried oregano
50ml chicken stock
1 tbsp tomato puree
Parmesan & fresh basil to garnish
Method:
Season and brown the chicken thighs a few at a time in a hot pan. Leave to one side.
Dice up the courgettes, onion, garlic and mushrooms. Add some olives and cook all together. Add two cans of chopped tomatoes, some dried oregano, 50ml chicken stock and some tomato puree.
Place the veg in an oven dish, top with the chicken and cook for 40 mins in the oven at 180. Dust with parmesan and some basil leaves.
