Chicken, potato and aubergine tray bake
Food Ed’s tip Shred any leftovers through rice – it’s delicious.
Did you know aubergines are a good source of calcium, potassium, phosphorus and folic acid?
PREP 15 MINS
COOK 45 MINS
6 free-range chicken drumsticks
6 free-range chicken thighs 850g new potatoes, halved 100g black olives, pitted 1 aubergine, diced
2tsp dried oregano Pinch chilli flakes 2tbsp olive oil
4 bunches vine tomatoes Lemon wedges, to serve
1 Heat oven to 220C/gas 7.
2 Put the chicken pieces, potatoes, olives, aubergine, oregano and chilli flakes in a large roasting tin. Drizzle over the oil, toss together and roast for 30 mins.
Add the tomatoes and roast for a further 10-15 mins.
Serve with some lemon wedges, and a green salad if liked.
Per Serving: 540 cals,
21g fat (4.5g saturated), 35g carbohydrates
INGREDIENTS WE LOVE Soffritto Passata, Cypressa Halloumi, Waitrose Pork & Herb Chipolatas