thefoodarchivist:

Balsamic and lemon roasted chicken and vegetables.

Simply take a large oven tray and drizzle with olive or coconut oil before chopping a selection of veggies (Iused bell peppers, carrots, mushrooms, red onions and cherry plum tomatoes) and throwing them into the tray.

Next, add your chicken (I used organic, skinless thigh fillets) and mix everything together with your hands so it’s coated in the oil. Wash your hands thoroughly.

Drizzle over some balsamic vinegar and squeeze in some lemon juice, then sprinkle over some dried oregano and a few dried chilli flakes.

Put into the oven at 190 Celsius for about 30 mins, or when the chicken is cooked through and the vegetables are becoming crisps and a tiny bit charred around the edges in places. I stir once during this time, to make sure everything cooks evenly.

The tomatoes ‘melt’ into a lovely sauce with the balsamic vinegar, lemon juice and the oil and this also keeps the chicken nice and moist.

You can also add chopped new potatoes in with the chicken and veggies to make a complete meal in a tray-bake! I preferred to leave them out here, because I wanted to serve some portions with rice and others with noodles or potato wedges.