ROSEMARY CHICKEN TRAY BAKE

In Articles by G.I. Lean

This “one-tray wonder” is a great alternative to the traditional, heavy roast dinner. Replacing the usual roast beef with chicken makes it a leaner dish.

You won’t need starchy, carbohydrate-heavy side dishes, as the meal is perfectly balanced and deliciously filling. Prepare it as an alternative to Sunday roast, or as a fabulous dinner party main for a guilt-free meal.

Ingredients:

4 tbsp. olive oil

2 small sweet potatoes, peeled, sliced

½ a butternut, peeled, sliced

4 skinless chicken drumsticks

4 skinless, boneless chicken thigh fillets

Zest and juice of 1 orange, plus extra zest, to garnish

2 red onions, cut into wedges

200 g roasted red pepper

3 tbsp. balsamic vinegar

4 sprigs rosemary

1 garlic bulb, broken into cloves

100 g bacon, diced

200 g chopped beetroot

Method:

  1. Preheat oven to 200°C. Coat a large ovenproof baking dish with 2 tsp of olive oil.
  2. Cook potatoes in boiling water for 5 minutes; drain.
  3. Cut several slits in chicken pieces and toss with orange zest.
  4. Place potatoes, beetroot, onions and red pepper in a large bowl. Mix orange juice with oil and vinegar in a small bowl; add to vegetables and toss to coat.
  5. Place vegetables in prepared baking dish and top with chicken. Break rosemary into small sprigs. Place two-thirds into chicken slits. Add garlic and remaining rosemary to dish. Sprinkle bacon over and toss well.
  6. Bake for 45 minutes, turning chicken pieces halfway through. Season with freshly cracked black pepper; garnish with extra zest and serve.