The protein cooking time listed in this recipe has been updated.
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Sundried Tomato Chicken Traybake with Roast Potatoes, Green Beans & Kalamata Olives
Eat well, the Mediterranean way. Tender free-range British chicken is roasted with flavourful sundried tomato paste, zesty lemon and juicy Kalamata olives, then served with crispy roasted potatoes, tossed in herby oregano, and vibrant green beans. Joyfully simple. Unbelievably delicious.
High protein
1/3 daily fibre
Low sat fat
Mediterranean
Serving size
Ingredients
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 unwaxed lemon
- 2 garlic clove
- 160g green beans
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 300g British Free Range chicken thighs
- 110g baby tomatoes
- 3 spring onion
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 6 baby potatoes
Nutritional Information
Calories: 580
Protein: 39g
Carbs: 39g
Fat: 30g
Ingredients
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tsp dried oregano (use half) (Dried Rubbed Oregano 100%.)
- 150g British Free Range chicken thighs
- 6 baby potatoes
- 160g green beans (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 unwaxed lemon (use half)
- 3 spring onion
- 110g baby tomatoes (use half)
- 2 garlic clove
Nutritional Information
Calories: 706
Protein: 42g
Carbs: 64g
Fat: 31g
Sundried Tomato Chicken Traybake with Roast Potatoes, Green Beans & Kalamata Olives
Eat well, the Mediterranean way. Tender free-range British chicken is roasted with flavourful sundried tomato paste, zesty lemon and juicy Kalamata olives, then served with crispy roasted potatoes, tossed in herby oregano, and vibrant green beans. Joyfully simple. Unbelievably delicious.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out a medium ovenproof dish, a measuring jug & a grater
Roast the potatoes
- Halve the potatoes (quarter any larger ones)
- Place the potatoes onto the lined baking tray and toss with 1 tsp oil, half the oregano and a pinch of salt and pepper
- Lay the chicken thighs flat onto the other side of the tray, drizzle with 1 tsp oil and a pinch of salt and pepper. Roast for 16 mins, until the chicken is cooked through
Finish the prep
- Dissolve the stock in the measuring jug with 100ml boiling water (50ml for 1 person). Stir in the sundried tomato paste and olives
- Slice the spring onions into 3cm pieces. Trim the green beans. Finely chop or crush the garlic. Zest and quarter the lemon
- Add the whole tomatoes, spring onion, garlic, lemon zest and the remaining oregano to the ovenproof dish. Toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
Sauce time
- After 16 mins, transfer the chicken to the veg baking dish, pour in the sundried stock mixture and a squeeze of lemon. Roast for a further 10-11 mins, until the sauce has thickened
Roast the green beans
- Once the chicken is removed, add the green beans to the potato tray. Toss with 1 tsp oil and a pinch of salt and pepper. Roast for a further 10-12 mins, until the green beans are tender and the potatoes are soft and golden
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the chicken traybake between plates, with the roasted potatoes and green beans alongside. Garnish with the remaining lemon wedges
- Finish with a drizzle of 1/2 tsp olive oil
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