Chicken and vegetable traybake

Name: Chicken and vegetable traybake
Total time: 45 min
Yield: 2
Ingredients: 4 chicken thighs (bone-in or boneless); 300 g potatoes (cut into chunks); 1 red pepper (cut into chunks); 1 red onion (cut into wedges); 1 courgette (sliced); 2 tbsp olive oil; 1 tsp dried mixed herbs; salt and black pepper (to taste)

Everything roasts together on one tray, so there is very little to wash up at the end. Chop, season, and let the oven do the rest.

Serves: 2Time: 45 min

One panProtein-containing

Ingredients

2 servings

4 chicken thighs (bone-in or boneless)
300 g potatoes (cut into chunks)
1 red pepper (cut into chunks)
1 red onion (cut into wedges)
1 courgette (sliced)
2 tbsp olive oil
1 tsp dried mixed herbs
salt and black pepper (to taste)

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Method

1Heat the oven to 200C fan and put the potatoes on a large baking tray.
2Add the chicken, pepper, onion and courgette, then drizzle over the oil.
3Scatter over the herbs, season well, and toss everything so it is coated.
4Spread it out in a single layer and roast for 35-40 minutes.
5Check the chicken is cooked through and piping hot in the middle, with no pink meat, before serving.

Swap freely: use whatever vegetables need using up - carrots, broccoli and squash all work well.

Thyroid-aware, not thyroid-curing. These recipes are general ideas, not a treatment or a diet plan, and nothing here constitutes medical or dietary advice. If you have specific dietary needs, speak to your clinician or a registered dietitian.