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?

SERVES

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