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Fridge-raid Mediterranean chicken traybake
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10 INGREDIENTS • 4 STEPS • 45MIN

Fridge-raid Mediterranean chicken traybake

Recipe
4.5
2 ratings
Traybakes are a winner when it comes to using up vegetables in your fridge – mix up this one by using courgettes, potatoes or mushrooms.
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Traybakes are a winner when it comes to using up vegetables in your fridge – mix up this one by using courgettes, potatoes or mushrooms.
author_avatar
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.
45MIN
Total time
Ingredients
Servings
4
us / metric
600 g
M&S Oakham Gold chicken thighs
600 g
M&S Remarksable Value round tomatoes, roughly chopped
2
peppers, sliced
1
red onion
cut into 8 wedges through the root
2 cloves
M&S Remarksable Value garlic, sliced
1 tsp
dried oregano
or any dried herb from the cupboard
250 g
Italian mozzarella, sliced
50 g
M&S Spanish hojiblanca olives, pitted
to taste
roasted potatoes
or crusty bread, to serve
optional
to taste
M&S mixed leaf salad
to serve
optional
Nutrition per serving
VIEW ALL
Calories
430kcal
Fat
21.7 g
Saturates
10.4 g
Sugars
8.7 g
Salt
577.5 mg
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Fridge-raid Mediterranean chicken traybake
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Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.
MethodHide images
step 1
Preheat the oven to 200°C/180°C fan.
step 2
Put the chicken thighs (600 g) into a 25 cm square ovenproof dish, drizzle with olive oil and season. Cook in the oven for 10 minutes.
step 3
Remove the chicken from the oven and add the tomatoes (600 g), peppers (2), onion (1) and garlic (2 cloves) to the roasting tin. Drizzle with olive oil, toss to coat, then sprinkle with the oregano (1 tsp) and some salt and pepper. Put the tray back into the oven for 15 minutes.
step 4
Remove the tray from the oven again. Lay the mozzarella (250 g) on top, then scatter over the olives (50 g). Bake for another 20 minutes, until the chicken is cooked, the onions have charred and the cheese is bubbling, then serve with roast potatoes (to taste) or crusty bread and some salad (to taste), if you like.
step 4 Remove the tray from the oven again. Lay the mozzarella (250 g) on top, then scatter over the olives (50 g). Bake for another 20 minutes, until the chicken is cooked, the onions have charred and the cheese is bubbling, then serve with roast potatoes (to taste) or crusty bread and some salad (to taste), if you like.
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Tags
Tom Kerridge
Budget
Dinner
Gluten-free
Chicken
Family friendly
One-pan dinners
Mushrooms
Potatoes
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