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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
5 plants
Low sat fat
Mediterranean
Serving size
Ingredients
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g baby tomatoes
- 600g British Free Range chicken thighs
- 1 unwaxed lemon
- 4 garlic clove
- 2 onion
- 240g green beans
- 4 spring onion
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 12 baby potatoes
Nutritional Information
Calories: 525
Protein: 39g
Carbs: 39g
Fat: 23g
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 large ovenproof dish, a measuring jug & a grater
Roast the potatoes
- Quarter the potatoes and place on the lined baking tray. Toss with 2 tsp oil, half the dried oregano, a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Start the chicken
- Cut the onions into 2cm wedges
- Place the chicken thighs flat into the large baking dish. Add the onion wedges, drizzle with 1 tsp and season with a pinch of salt and pepper. Roast for 16 mins
Finish the prep
- Zest and quarter the lemon. Roughly chop the olives. Finely chop or crush the garlic
- Dissolve the stock in the measuring jug with 150ml boiling water. Stir in the sundried tomato paste, garlic, lemon zest, olives and a squeeze of lemon juice
- Slice the spring onion into 3cm pieces
Add the sauce
- After 16 mins, add the whole tomatoes and spring onion to the chicken. Pour in the sundried stock mixture. Roast for a further 10-11 mins, until the sauce has thickened and the chicken is cooked through
- Trim the green beans and add to the potato tray, tossed with 1 tsp oil, for the final 9-10 mins, until golden and tender
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the chicken onto plates, with the potatoes and green beans alongside. Spoon over the sundried tomato sauce from the dish
- Garnish with the remaining lemon wedges
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