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Photo of Mediterranean chicken traybake by WW

Mediterranean chicken traybake

10
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
We love a throw-it-all-in-one-pan type of dinner, and this Mediterranean-inspired chicken dish is perfect. Ricotta makes a delicious creamy addition at the end

Ingredients

Lemon Juice, Fresh

25 ml

Lemon

1 zest(s) of 1

Garlic

2 clove(s)

Honey

1 tablespoon(s), level

Wholegrain Mustard

2 teaspoon(s), level

Fennel Seeds

1 teaspoon(s), level, roughly crushed

Chicken thigh, skinless, boneless, raw

8 individual, medium

Red pepper

1 medium, cut into thick strips

Yellow pepper

1 medium, cut into thick strips

Red onion

1 small, cut into 8 wedges

Cherry Tomatoes

150 g

Olives, in Brine

50 g

Ricotta Cheese

75 g

Salad leaves

1 portion(s)

Instructions

  1. Put the chicken, peppers and onion in a large roasting tin. Pour over the marinade and season well. Toss to coat, then arrange the chicken on top of the vegetables.
  2. Bake for 15 minutes. Add the tomatoes and olives and bake for a further 10-15 minutes, or until the chicken is cooked through and the veg is tender.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. To make a marinade, combine the lemon zest and juice with the garlic, honey, mustard and fennel seeds in a jug.
  4. Divide the chicken and vegetables between plates, dot over the ricotta and serve with the salad leaves.

Notes

Add 400g baby new potatoes to the tray with the onion and peppers, if you like.

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