Chicken and veg traybake

Name: Chicken and veg traybake
Cuisine: European, Mediterranean, Greek
Ingredients: 1.2kg mixed root vegetables cut into 2cm chunks (we used 3 leeks, 3 raw beetroot and 2 sweet potatoes); 8 free-range chicken thighs; 200ml dry white wine; 80g blue cheese; 2 tbsp olive oil; 2 tbsp balsamic vinegar; 2 tbsp runny honey; 1 tbsp wholegrain mustard

4 steps

The root vegetables in this traybake cook till caramelised, in the chicken juices and wine. The end result is sticky and scrumptious.

Updated at: Thu, 17 Aug 2023 12:05:59 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories1465.4 kcal (73%)

Total Fat90.3 g (129%)

Carbs64.8 g (25%)

Sugars14.8 g (16%)

Protein83.8 g (168%)

Sodium744.9 mg (37%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.2kgmixed root vegetables

cut into 2cm chunks, we used 3 leeks, 3 raw beetroot and 2 sweet potatoes

8chicken thighs

free-range

200mldry white wine

80gblue cheese

For the glaze

2 Tbspolive oil

2 Tbspbalsamic vinegar

2 Tbsprunny honey

1 Tbspwholegrain mustard

Instructions

Step 1

Heat the oven to 200°C/180°C fan/gas 6. Put all the vegetables and chicken in a large roasting tin.

Step 2

Mix together the glaze ingredients, then drizzle over the chicken and veg, tossing to coat.

Step 3

Pour the wine into the tin and season well with salt and pepper. Roast for 30 minutes, then toss the vegetables with a spatula and crumble over the blue cheese. Return to the oven for another 20 minutes or until the chicken has cooked through (the juices will run clear when pierced in the thickest part with a skewer) and the vegetables are tender.