Tuscan roast chicken traybake

THIS is a an easy one-pot, versatile dish that can be left in the oven to cook while you get on with something else. It doesn’t have to be made from thighs — a jointed chicken also works well, although bigger pieces might need longer to cook. Alter the vegetables according to what you have in the fridge; pumpkin, swede or butternut squash add colour and natural sweetness.

SERVES 4

Per serving: Carbohydrates, 7.4g; protein, 47g; fat, 58g; fibre, 4.5g; calories, 764

4tbsp extra virgin olive oil

1 sprig rosemary

4 cloves garlic, skin on and crushed

1kg chicken thighs

Salt and freshly ground black pepper

1 aubergine, cut into 3cm squares

2 courgettes, cut into 3cm slices 8 cherry tomatoes

1 red onion, cut into wedges

100ml white wine, stock or water

PREHEAT the oven to 180c/gas mark 4. Drizzle a little oil over the tray and add the rosemary and garlic. Season the chicken thighs with salt and pepper and put them on top, skin side up. Arrange the vegetables around the chicken and season. Pour the rest of the oil over the chicken and vegetables and put the tray into the oven for 30 minutes. Remove the tray from the oven and baste the chicken and vegetables with the cooking juices. Pour the white wine or stock around the chicken, but not onto the crispy skin. Return the chicken to the oven and bake for a further 20 to 30 minutes, or until cooked through and the meat falls from the bones (the cooking time will depend on the size of the thighs). Serve with the juices in the pan poured over the chicken.