Chicken and Potato Traybake with Cauliflower

5 from 1 vote

Chicken and Potato Traybake with Cauliflower

Looking for an easy, low maintenance dinner? My Chicken Potato Traybake has you covered! With delicious roasted cauliflower, tomato and courgette this is a complete meal all cooked in one pan with minimal 'hands-on' time.

Prep Time10

Roasting Time55

Total Time1 5

Course: Main Course

Cuisine: Tray Bake

Servings: servings

Calories: 786kcal

Author: Carrie Carvalho

Equipment

large baking tray I use a 40 x 30 x 2.5cm tray
Sharp Knife
Chopping Board

Ingredients

1 kg Chicken (about 2lbs or 8 pieces)
1 head Cauliflower (about 500g/1lbs)
500 grams Baby Potatoes (about 1lbs)
2 Courgettes/Zucchini
200 grams Cherry Tomato (2 cups)
1 Red onion
250 ml Chicken Stock (1 cup)

Marinade

4 tbsp Olive Oil
2 cloves Garlic
2 tbsp Red Wine Vinegar
1 tbsp Oregano
½ tsp Paprika
1 tbsp Dijon Mustard
¼ tsp Salt and pepper

Metric - US Measures

Instructions

Preheat the oven to 200c/400f/gas 6.
Make the marinade by adding all the ingredients to a large bowl and stirring to combine. Add the chicken pieces and toss to coat.
Marinade for ideally 1 hour (min 15 minutes max 24 hours).
Wash the baby potatoes and slice in half. Add to a large baking tray or roasting tin at least 2cm deep and season with a sprinkle of salt and pepper. Drizzle over 1 tsp of olive oil and toss to coat. Cook for 10 minutes while you prepare the rest of the veg.
Break the cauliflower into florets then slice the courgette in 2cm pieces and slice onion into wedges. Add all to the baking tray with the potatoes.
Nestle the chicken in with the vegetables and pour over the excess marinade. Toss the vegetables to coat in marinade then pour in the stock.
Cook in preheated oven for 20 minutes. Remove, give everything a toss then add the tomatoes and cook 20-25 more.
The chicken should be cooked through with golden, crispy skin.

Nutrition