Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A hands-off traybake that looks after itself.
Equipment: Roasting tray
Measures and names
Ingredients
- 4 chicken thighs (bone-in or boneless)
- 1 tbsp olive oil
- 250 g broccoli, cut into florets
- 1 tsp paprika
- 60 g cheddar, grated
- 2 garlic cloves, crushed
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C). Put the chicken thighs in a roasting tray, rub with half the oil, the paprika, garlic, salt and pepper.
- Roast for 20 minutes.
- Toss the broccoli with the rest of the oil and add to the tray. Roast for a further 10 minutes.
- Scatter the cheese over everything and return to the oven for 3–4 minutes, until melted and golden. Serve.
Swaps and tips
Chicken thighs are cheaper and juicier than breasts. Add mushrooms or peppers to the tray to bulk it out.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 51 g | 6 g | 5 g | 41 g | 601 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
