Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Everything roasted together in one tin.
Equipment: Large roasting tray
Measures and names
Ingredients
- 8 chicken thighs
- 2 peppers, 2 courgettes (zucchini)
- 1 red onion, chopped
- 200 g cherry tomatoes
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 3 garlic cloves, crushed
- Salt and black pepper
- Green salad, to serve
Method
- Heat the oven to 200°C (fan 180°C). Toss the chicken and vegetables with the oil, oregano, garlic and plenty of seasoning in a large roasting tray — spread out, not piled up, so everything roasts rather than steams.
- Roast for 25 minutes.
- Stir, turning the chicken skin-side up, and roast for a further 10–15 minutes, until the chicken is golden and cooked through (juices run clear).
- Rest for 5 minutes.
- Serve straight from the tray with a green salad, spooning the pan juices over.
Swaps and tips
Use whatever vegetables need using up — aubergine, fennel and mushrooms all work. Thighs stay juicier than breast and cost less.
Add carbs for the family (optional)
For the family, add new potatoes to the tray at the start, or serve with a chunk of wholegrain bread to mop up the juices.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 10 g | 4 g | 26 g | 406 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
