Mediteranean Chicken Traybake

with roast veg, potato wedges, salad & garlic lemon mayo

Serves 6 or 2-4 with leftovers

Ingredients:

Whole chicken (cutting out the backbone of the chicken so it cooks flat and therefore faster) or 8 chicken thighs (skin on, bone in)

2 large aubergines cut into approximately 2 inch pieces

3 large red onions peeled & cut into 8ths

2 large courgettes cut into 1cm rounds

4 mixed peppers (red, yellow & green) seeds removed & cut into 8ths

400g cherry/plum tomatos

8 garlic cloves

2 tins butter beans or chickpeas drained (optional)

4 tbsp sherry vinegar

1 tbsp dijon mustard

2 tbsp tomato puree

6 sprigs fresh thyme / oregano or 2 tbsp dried

2 tbsp smoked paprika

Chilli flakes (optional)

80ml Olive oil

Salt & pepper

Method:

Heat the oven to 180’C

Prep all the veg as described above & add to a large baking dish or two smaller baking dishes with the rest of the ingredients except the chicken. It’s important that it’s not too overcrowded as the veg will steam rather than roast.

Mix all ingredients until evenly coated and distributed

Spatchcock the chicken and place on the veg or add the chicken thighs skin side up to the top of the veg and rub on some of the olive oil, paprika herb mixture.

Roast for approximately 1.5 hours for the whole chicken (45-50 mins for the thighs) so adjust cooking times accordingly

Stir the contents of the tray a couple of times during the cooking,

Check the chicken is cooked by inserting the tip of a knife into the thickest part of the thighs: if the juices run clear, the chicken is ready.

Take the tray straight from the oven to the table, serve with a salad & garlic lemon mayo

Potato Wedges:

(optional side - could be swapped for sweet potato or celeriac or just more beans/chickpeas in main bake)

4 large potatoes cut into wedges (8 per potato)

1 tbsp smoked paprika

3 tbsp olive oil

Salt & pepper

Method:

mix all ingredients together and place on a large baking tray.

Roast in a 200’C oven for approximately 45-50 minutes turning half way until golden and crispy

Mixed salad:

Bag of mixed leaves

Salad dressing - juice of 1 lemon or 2 tbsp raw apple cider vinegar, 4 tbsp olive oil, salt & pepper, 1 tbsp oregano

Garlic lemon mayo:

1 Egg

1 garlic clove

1 tsp dijon mustard

lemon zest & juice to taste

Salt to taste

Approx 300ml Olive oil

Optional herbs (basil, parsley, tarragon)

Method:

Using a hand blender blend all ingredients except the olive oil and lemon juice.

Once smooth start streaming in the olive oil slowly whilst blending (Note: you may not need all this olive oil, stop when it is thick and desired consistency. Instead of using a hand blender this can be done with a hand whisk)

When the mixture thickens you can add the lemon juice and incorporate.

To finish season to taste with salt and pepper and any more lemon juice if needed.

Additions: you could add herbs such as basil or parsley, great with roasted fish, veg and meats.