Easy chicken thighs’ traybake

This is dead easy, but super tasty

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Chop courgettes lengthways (into about 6 slices)… do the same with the aubergine (into c.8 slices)… quarter the mushrooms… slice the carrots lengthways (c.3-4 slices)… quarter the red onion into c.8 segments… and add half a dozen new potatoes into a large open casserole dish

Step 2

Pour a good helping of olive oil over the vegetables… a healthy shake of garlic salt… a few twists of ground pepper… and finish with a tablespoon of dried mixed herbs

Step 3

In a separate casserole, add the 2-3 chicken thighs - skin up. Glug a healthy dose of olive oil… some garlic salt… freshly ground pepper… and paprika over the top

Step 4

You can leave both to stand for an hour or so… or put them straight in the oven. Turn the oven to 180 degrees and let both bake for about an hour. Stir the vegetables every 15 minutes

Step 5

Serve in a bowl, with the vegetables underneath and the thighs on top