Roast Chicken & Veg Traybake
Want to know the key to the ultimate chicken traybake? My game-changing secret ingredient: Kallo’s Organic Chicken Stock! Just a sprinkle into your marinade mix, and the flavours explode, transforming this recipe into a weekly ritual and an all-time favourite in my home.
- Suitable For Freezing
- 10 Mins.
- 45 Mins.
- 2 large portions or 4 small portions
Ingredients
4 chicken breasts, skin on
1 large red onion, sliced into wedges
500g new potatoes, halved
1 red pepper, sliced into large pieces
2 cloves garlic, sliced
2 tbsp olive oil
2 tbsp thyme, chopped
300ml Kallo Organic Chicken Stock
2 tbsp balsamic vinegar
150g cherry tomatoes
1 large red onion, sliced into wedges
500g new potatoes, halved
1 red pepper, sliced into large pieces
2 cloves garlic, sliced
2 tbsp olive oil
2 tbsp thyme, chopped
300ml Kallo Organic Chicken Stock
2 tbsp balsamic vinegar
150g cherry tomatoes
Marinade
1 Kallo Organic Chicken Stock cube, crushed
1 clove garlic, crushed
2 tbsp olive oil
1 tbsp honey
1 tbsp thyme, chopped
1 clove garlic, crushed
2 tbsp olive oil
1 tbsp honey
1 tbsp thyme, chopped
Method
- Pre heat the oven to 200 Fan.
- Mix the marinade ingredients in a bowl. Add the chicken breasts and mix well. Leave to marinate for 30 minutes.
- Put the onion, potatoes, pepper, garlic and olive oil into a roasting tin. Sprinkle with thyme and season well. Roast in the oven for 25 minutes. Add the stock and place the chicken on top. Drizzle with vinegar and add the tomatoes. Roast for another 20-25 minutes until the vegetables and chicken are cooked through. Rest for 5 minutes.
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