MEDITERRANEAN CHICKEN TRAYBAKE

Tray bakes are a winner when it comes to using up veg in your fridge – mix up this one by using courgettes, potatoes or mushrooms, if you like.

INGREDIENTS

SERVES: 4

600g British Oakham chicken thighs

600g Remarksable Value tomatoes, roughly chopped

2 Remarksable Value peppers, thickly sliced

1 red onion, cut into 8 wedges through the root

2 cloves garlic, sliced

1 tsp dried oregano (or any dried herb from the cupboard)

250g mozzarella, thickly sliced

50g black olives, pitted

Roast potatoes or crusty bread, to serve (optional)

Salad, to serve (optional)

METHOD

1: Preheat the oven to 200°C/180°C fan.

2: Put the chicken thighs into a 25cm square ovenproof dish, drizzle with olive oil and season. Cook in the oven for 10 minutes.

3: Remove the chicken from the oven and add the tomatoes, peppers, onion and garlic to the roasting tin. Drizzle with olive oil, toss to coat, then sprinkle with the oregano and some salt and pepper. Put the tray back into the oven for 15 minutes.

4: Remove the tray from the oven again. Lay the mozzarella on top, then scatter over the olives. Bake for another 20 minutes, until the chicken is cooked, the onions have charred and the cheese is bubbling, then serve with roast potatoes or crusty bread and some salad, if you like.

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