The Times Magazine 39TOMATO, CHICKEN AND MOZZARELLA TRAYBAKE
Serves 4Spicy tomatoes, oozy, melty cheese, juicy chicken and plenty of
garlic. Serve with new potatoes or a green salad.- 8 chicken thighs • 200g cherry tomatoes • 2 tsp chilli flakes • 200g
red peppers, chopped • 200g Kalamata olives • 1 garlic bulb, cloves
separated • 2 tbsp olive oil • Salt and pepper • 2 x 125g mozzarella
balls, roughly torn • Fresh basil, to serve
- Preheat the oven to 180C (200C non-fan). In a large roasting tin add
the chicken thighs, tomatoes, chilli flakes, peppers, olives, garlic and oil.
Season and mix well so that everything is covered. - Roast in the oven for 30 minutes. Add the mozzarella and cook
for another 10 minutes. Remove from the oven, scatter with fresh
basil and serve.
GREEN VEG CHICKEN TRAYBAKE
Serves 4You can add whatever green vegetables you want here. Sugar snaps
or Tenderstem broccoli would be a good fit. It’s really colourful, so you
look as if you’ve made loads of effort even though you’ve just put all the
ingredients in a tray.
- 1 tsp cumin • 1 tsp ground coriander • 1 tsp turmeric • 500g sweet
potato, cut into chunks • 1 onion, cut into chunks • 8 chicken thighs - 2 tbsp olive oil • Salt and pepper • 400g light coconut milk • 150g
baby corn • 150g green beans • Fresh coriander • 1 red chilli, sliced- Lime wedges, to serve
- Preheat the oven to 180C (200C non-fan). In a bowl, mix together the
spices. In a large roasting tin, add the sweet potato, onion and chicken
thighs with the oil and spice mix. Mix well so that everything is coated,
then season with salt and pepper. Roast for 30 minutes. - Remove the tray from the oven, add the coconut milk, baby corn and
green beans and roast for another 15 minutes. Scatter with fresh
coriander and chilli and serve with lime wedges.
Eat!
CHICKEN