EATING TRAY RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
  3. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
  4. Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
  5. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
  6. Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.

Steps:

• 1. Preheat the oven to 180ºC/gas 4. Get a deep roasting tray big enough to fit all the chicken in one layer.
  2. Pick the basil leaves, break the bulb of garlic into cloves, then destone the olives.
  3. Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil leaves, unpeeled garlic cloves and olives. Add a generous drizzle of oil, a pinch of sea salt and black pepper and the chilli.
  4. Toss to mix up well, then reposition the chicken on top. Bake in the oven, turning the chicken after 30 minutes.
  5. After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone. Lovely with a crisp green salad.