This weeks blog post has been inspired by our in-house foodie, Heather. Health obsessed, she regularly comes into the office with delicious lunches and left over dinners that makes everyone envious…
One of her favourite recipes is roasted chicken and vegetables, incredibly easy to make and super scrumptious this one tray bake is definitely one to try. So not only does it require minimal tidying up, it also means all components cooking together to get a fantastic finish. There is no exact measurements needed, just throw in what you have and enjoy.
•Variety of Tomato’s (cherry, plum and vine)
•Oregano and other fresh herbs
•Salt and freshly ground pepper
•Red wine vinegar
OTHER INGREDIENTS YOU MAY ADD
•Any other vegetables you may find!
Pre-heat the oven to 180 degrees and ensure all the tomato’s are pricked gently with a sharp knife. Place in a large tray or dish and drizzle the tomatoes in olive oil and seasoning, then begin to roast in the oven whilst preparing the chicken.
Heat a large frying pan, and toss in the chicken in large chunks with olive oil and seasoning, cook for a few minutes until golden. By now the tomatoes and vegetables should be beginning to release their juices.
Before adding the chicken and putting it back into the oven, add fresh herbs and crushed garlic cloves, and drizzle some red wine vinegar over the top. Roast for around 40 minutes until fully cooked, adding in a few handfuls of spinach and some lemon grind in the last 10 to boost the flavour.
Serve imediately once cooked, best paired with a freshly roasted quinoa salad! Bon appetite!