Save to your scrapbook
Summer chicken traybake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
800g pack essential Waitrose British Chicken Thighs, skin removed
1 red pepper, diced
1 yellow pepper, diced
1 courgette, cut into 3cm dice
250g pack cherry tomatoes
25g pack basil, shredded
1 chicken stock cube
1. Preheat the oven to 200°C, gas mark 6.
2. Place the chicken, vegetables and half the basil in a roasting tin. Blend the stock cube with 1 tbsp boiling water and drizzle over the chicken. Season and roast for 30 minutes until cooked throughout.
3. Sprinkle over remaining basil and serve with salad.
Typical values per serving:
This recipe was first published in July 2015.