CHICKEN, PARSNIP & KALE TRAY BAKE

SERVES 4 PREP 15 MINS COOK 40 MINS PER SERVE 2976kj COST PER SERVE $3.30

2 tbsp olive oil 8 chicken thigh fillets, trimmed, halved 500g parsnips, peeled, halved lenghways 2 red onions, wedges 2 red capsicums, seeded, sliced 2 lemons, wedges 3 tsp smoked paprika 120g bag baby kale leaves crusty bread, to serve

1 Preheat the oven to hot, 200°C.

2 In a large roasting dish, combine oil with all ingredients except kale. Toss well and season. Arrange ingredients in dish so that parsnip is on top.

3 Bake 30-35 mins, adding kale in final 5 mins of cooking, until chicken is cooked through and parsnip is lightly golden.

4 Accompany tray bake with crusty bread of choice.