- Roast Chicken Traybake.jpg (52.01 KiB) Viewed 31 times
Preparation time: 10 minutes
Cooking time: 1 hour 5 minutes
Serves: 2
No nutritional information available.
Ingredients
- 2 red onions (approximately 320g), sliced across into rings
- 1 large red pepper, deseeded and chopped into 3 cm pieces
- 300g potatoes, peeled and cut into 3 cm chunks
- 2 tbsp rapeseed oil
- 4 bone-in chicken thighs, skin and any fat removed
- 1 lime, zested and juiced
- 3 large garlic cloves, finely grated
- 1 tsp smoked paprika
- 1 tsp thyme leaves
- 2 tsp vegetable bouillon powder
- 200g long stem broccoli, stem cut into lengths if very thick
Method
1. Heat the oven to 200°C/Fan 180°C/Gas Marl 6. Put the onion, pepper, potatoes and oil in a non-stick roasting tin and toss everything together. Roast for 15 minutes while you rub the chicken with the lime zest, garlic, paprika and thyme. Take the vegetables from the oven, stir, then snuggle the chicken thighs among the vegetables, covering them with some of the onions so they do not dry out as it roasts for 40 minutes.
2. As you approach the end of the cooking time, mix 200ml boiling water with the bouillon powder. Take the roasting tin from the oven, add the broccoli to the tin, and pour over the hot stock followed by the lime juice, then quickly cover with foil and put back in the oven for 10 more minutes until the broccoli is just tender.
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