Chicken and squash traybake
This chicken and squash is perfect for midweek family meals or weekend get-togethers. It’s easy to prepare, zingy and delicious. You can spice it up with a chilli – just cut it in half and tuck between the vegetables.
Ingredients
Method
- Heat the oven to 180°C.
- Mix the olive oil, mustard, lemon zest& juice together in a small bowl. Finely chop the rosemary and add to the dressing
- Cut the onions into wedges, the pepper into large chunks. Peel the squash and cut into bite sized pieces
- Put the chicken pieces in a large tray, then scatter the onion, red pepper and squash pieces around them.
- Lightly crush the garlic cloves (in their skin) and tuck between the veggies.
- Brush the chicken and veggie pieces with the dressing. Pour over any remaining dressing.
- Cut the zested lemon into thin slices and put them on the chicken thighs.
- Cook in the oven for 45-60 minutes until tender and golden, turning the veg & chicken occasionally.
- Serve with steamed veggies or crispy salad.