This is a super easy recipe that works well as a quick mid-week meal. Packed with fresh veggies, chicken and baby potatoes, it also makes a healthy addition to your weekly recipes!
Serves 4
Prep time: 1 hour
Ingredients:
For the tray bake:
- 6 chicken thighs
- 1 aubergine, roughly chopped
- 2 carrots, roughly chopped
- 2 bell peppers, roughly chopped
- 1 red onion, sliced in chunks
- A handful of cherry tomatoes
- A handful of baby potatoes, cut in half
For the marinade:
- Juice from 1 orange
- 1 tbsp olive oil
- A sprinkle of salt
- 1 tbsp of zhoug Ppste
- 1 tbsp Irish Peat Smoked White Condiment
For the garnish:
- 1 can of chickpeas, drained
- 1 tsp of smoked paprika
- 1 tsp of cumin
- A handful of dill, chopped
- A handful of parsley, chopped
- Half a packet of feta
Method:
- Preheat your oven to 200°C/180°C Fan/Gas Mark 6.
- Combine all the marinade ingredients together and set to one side.
- Put the chickpeas in a baking tray and cover with a dash of olive oil, smoked paprika and cumin. Mix well and roast for 20 mins until they are crispy.
- Add all the tray bake ingredients to a large tray and smother in the marinade, making sure it's coating everything.
- Roast in the oven for 40 minutes, taking it out half way through to baste everything again with the marinade.
- Garnish with the crispy chickpeas, feta, and fresh herbs.
