...and dinner
SRIRACHA CHICKEN TRAYBAKE WITH ROASTED VEGETABLES
(Serves 4)
INGREDIENTS
For the marinade
2 tbsp sriracha sauce
1 tbsp neutral oil
Juice of ½ a lemon
½ tsp ground cumin
½ tsp ground coriander
½ tsp mixed dried herbs
4 chicken legs, skin removed
2 x 400g packs of ready to roast
Mediterranean vegetables
METHOD
➤ Pre-heat the oven to 220C fan. Mix up the marinade ingredients in
a large bowl, add the skinless chicken legs and toss well to coat. Leave to marinate for a few hours in
the fridge if you have time, otherwise you can
roast straightaway. ➤ Place the vegetables in a roasting tin and arrange the chicken legs (smooth side
up) on top, spoon any excess marinade over the
chicken. Roast for 40 minutes, turning once after 10 minutes and again after
30 minutes. ➤ Remove from the oven and give everything a good
stir before serving.