Smoky Roast Chicken, Courgette and Potato Tray Bake
800 g – 1 kg bone-in skin-on chicken
pieces (we used thigh and leg pieces)
4 tbsp The Good Oil Sunflower Oil
1 tbsp red wine vinegar
2 tsp dried oregano or 2 tbsp
fresh oregano
1 tsp salt
1 tsp smoked paprika
3 cloves garlic, finely grated or
crushed
600–800 g potatoes, sliced 1.5 cm thick
500 g (about 4 courgettes), cut into
quarters – also try cauliflower,
capsicum, red onions, eggplant
Everyone loves a tray bake, right? This one is packed with flavour and topped with a smoky capsicum and sunflower pesto. You can prepare both components in advance. For a meat-free version, omit the chicken and increase the vegetables. Add in legumes or top with crumbled feta or pan-fried haloumi. Toss the chicken with the oil, vinegar, oregano, salt, paprika and garlic. This can be done up to a day in advance, and is best done the night before.
Preheat the oven to 200°C. Add the vegetables to the chicken and toss to coat. Spread everything out on a large flat baking tray, making sure the chicken and vegetables are spread evenly in a single layer. Season the chicken and vegetables. Roast in oven for 45–50 minutes, or until the chicken is golden and cooked, and the vegetables are tender. If you think the chicken needs more colour, turn the oven to grill for an extra 5 minutes.
Garnish with Italian parsley and a few sunflower seeds. Serve with a green salad and Sunflower and Capsicum Pesto.