Chicken and Roast Vegetable Tray Bake

The great thing about tray bakes is that all you need to do is put all the ingredients on a baking tray and whack it in the oven and, as you will probably have started to realise by now, that's the sort of recipe that i like! This recipe for Chicken and Roasted vegetable tray bake is beautiful, the juices from the chicken mix with the roasted vegetables and create an absolutely delicious sauce to spoon over the dish when you are plating it up.  For those following Weight Watchers each serving is 9 points.

You can use any sort of veg that you have lying around in your fridge to roast - I went for a pepper, a red onion, some baby plum tomatoes, some mushrooms and some new potatoes.  I cut them into large chunks and put them in a baking tray with a knob of butter, a tablespoon of olive oil, some salt, pepper, a large clove of garlic cut up into chunks and a sprinkle of dried parsley.  I mixed everything together in the baking tray to make sure the veg was coated in the oil and seasoning.  Then I placed two chicken breasts (skin on) on top of the roasted vegetables and put in a pre-heated oven on gas mark 6 (200 degrees) to cook for 35 minutes.

I served it with some salad leaves drizzled with some of the sauce from the chicken. Mmmm! Give it a try, its so easy!