Chicken, potato and aubergine tray bake

Woman (UK) - - Recipes -

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

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