Provençal chicken tray bake

Serves: 8
Preparation time: 20 minutes
Cooking time: 1 hour


1kg (2¼lb) skinless, boneless chicken thighs, cut into large chunks
2 red and 2 yellow peppers, deseeded and cut into thick chunks
3 courgettes, cut into large chunks
350g (12oz) vine tomatoes, halved
12 garlic cloves
1 lemon, cut into large chunks
3 tbsp olive oil
2 tbsp runny honey
1 sprig rosemary
1 sprig thyme
150g (5oz) pitted black olives


1 Preheat the oven to 180°C/R4. Place the chicken, peppers, courgettes, tomatoes and garlic in a large roasting tin. Squeeze the lemon over and drop them into the tin. Season well and drizzle with the oil and honey. Combine well and then tuck the herbs under the veggies and chicken.

2 Roast for 1 hour, turning the veggies and chicken occasionally until cooked through and golden. Scatter with the olives and parsley and serve straight away or at room temperature.


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