Mediterranean Chicken Traybake

If you like quick easy mid week dinners then check this out. An easy delicious dish that’s is good enough to crack out for company.

This can be made in advance and reheated if you fancy some weekend cooking. I usually serve with rice or crusty bread to soak up all the yummy juices this cooks in. It’s colourful, tasty and smells fantastic,

Mediterranean Chicken Traybake

Serves 4

Ingredients

4 Large chicken thighs ( I used ones that still had the bone in, and left the skin on. But you can use the boneless skinless ones if you prefer)

100 Grams Green beans (I use frozen ones that I have defrosted)

100 Grams button mushrooms (halved)

1 Red pepper (Cut into chunks)

1 Yellow pepper (Cut into chunks)

1 Red onion (cut into quarters)

12 Black olives, (optional)

8 Cherry tomatoes

1 Tbsp Olive oil

1 Tsp Smoked paprika

1 Tbsp White wine vinegar

2 Cloves of garlic

Salt and pepper

Method

  1. In a baking dish, mix the olive oil and smoked paprika and put into an oven that has been preheated to 200 degrees, for 5 minutes
  2. Add the vegetables and garlic to the dish and coat with the oil and paprika mix, and bake for 10 minutes
  3. Season the chicken thighs with salt and pepper
  4. Remove the vegetables from the oven add the white wine vinegar and stir, set the chicken thighs on top and bake for a further 25 minutes
  5. Remove from the oven and check that chicken is fully cooked, serve when ready.

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