10 mins prep, cooking time approx. 1 hour
Traybakes have become very popular in recent years and whole recipe books are dedicated to them. Rather less appetisingly, Americans apparently call them “sheet pan dinners”. So, cut down on all that prep, faff and washing-up with this simple traybake. It’s a family recipe of one of our members and was featured in our last CDWU meeting.
ENJOY
Ingredients (Serves: 2)
Main Ingredients
2 chicken breasts
1 onion, quartered, not chopped
1 leek
2 carrots
2 sweet potatoes
2 white potatoes
1 large red pepper
4 mushrooms, quartered
Olive oil
4–6 garlic cloves, whole unpeeled, not chopped or crushed
Any other seasonal root veg can be used as additions or alternatives.
For Marinade
Combine 25ml olive oil, ½ tbsp grainy mustard, 1 tbsp runny honey, 125ml white wine, juice of ½ a lemon, stir well, and, at 1-2 hours before cooking, pour over the chicken and set aside, turning at least once.
Method
Preheat oven to 220C / 180C fan. Peel and chop white potatoes and sweet potatoes to small roast potato size, carrots to 1cm chunks. Mix with 2 tbsp olive oil in a large roasting tin and put into pre-heated oven. Cook for 15 mins.
Cut pepper into bite-size pieces, discard seeds. Cut leek into generous chunks. Add these, along with peppers, garlic, and the quartered onion to the roasting tin, stir, and cook for further 15 mins.
Add mushrooms, stir, place the whole chicken breasts on the top of the vegetables, then pour over the marinade.
Cook for approx. a further 30 mins until the chicken is cooked through and the vegetables are slightly caramelised. Check halfway through and turn over the chicken breasts.
Remove the chicken, check fully cooked, and rest for 5 mins (the chicken, not you!), keeping warm. Cut the chicken breasts diagonally and fan out on the plate. Pile the vegetables on the side pouring over the juices. Eat, squeezing out the soft garlic as you go.