This traybake was a ‘what can I make for tea?’ moment last week, that turned out to be really delicious – the most successful meal of the week I think! It makes great use of some of the lovely spring veg that are in the shops at the moment, although you could substitute asparagus and purple sprouting broccoli with other vegetables as the year progresses. A traybake for all seasons!
An added bonus is that garlic, onions and asparagus are all prebiotic foods, so you’re feeding your gut bacteria at the same time.
400g new potatoes, scrubbed and halved
1 large onion, sliced
8 garlic cloves, whole
1 fennel bulb, sliced
Extra virgin olive oil
4 chicken thighs
250g asparagus (a large bunch)
250g purple sprouting broccoli
Preheat the oven to 180°C and add the potatoes, onion, garlic and fennel to a large ovenproof dish. Drizzle with a generous amount of olive oil and roast in the oven for 30 mins.
Add the chicken thighs, drizzle with more olive oil if needed and roast for a further 25 minutes.
Finally, add the asparagus and purple sprouting broccoli, a further glug of olive oil if needed, and return to the oven for another 10-15 minutes or until cooked.