An easy and delicious traybake supper!
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Preheat the oven to 220°C, gas mark 7. Place the chicken, potatoes, lemon and garlic in a large roasting tin. Toss with the olive oil and season. Roast, with the chicken skin side up, for 10 minutes.
Add the tomatoes on the vine, olives and oregano to the tin. Return to the oven for a further 25 minutes, or until the chicken is golden and thoroughly cooked, and the juices run clear and there is no pink meat.
Serve with any pan juices spooned over. Delicious with a green salad.
Typical values per serving when made using specific products in recipe
Energy | 2,226kJ/ 534kcals |
|---|---|
Fat | 34.2g |
Saturated Fat | 7.5g |
Carbohydrates | 24g |
Sugars | 4.6g |
Fibre | 3.2g |
Protein | 32.5g |
Salt | 1.1g |
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