We regularly make this traybake as it’s a great way to use cheaper cuts of chicken. It’s so easy as you just pop it in the oven for about half an hour while you get on with other things. The coleslaw was a last minute idea as I wasn’t sure what would be in the wonky veg box. It’s actually the first time I’d made it so was really pleased that it came out so well.
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Day 5
Breakfast
Toast and jam
Lunch
BTL sandwich
Dinner
Traybake chicken with jacket potato and coleslaw
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Traybake chicken with jacket potato and coleslaw
Ingredients for the traybake chicken
1 chicken leg
1/2 red pepper cut in chucks
1/2 yellow pepper cut in chucks
2-3 garlic cloves
Half onion cut in chucks
1 tomato quartered
1 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon paprika
Ingredients for the coleslaw
1 medium onion
3/4 white cabbage
1 large carrot
1 heaped teaspoon Dijon mustard
3 tablespoons of mayonnaise
Salt and pepper to taste
A little chopped parsley if you have it.
Method for the traybake chicken
Set the oven to 180ºC.
Quarter the tomato and add the peppers to a medium sized roasting tray.
Peel the onion and cut into large wedges and add all these to the tray along with the chicken thigh, drumstick and wings.
Bash the unpeeled garlic cloves with the side of your knife and add to the tray with a sprinkle of paprika. Add the oil, balsamic vinegar, herbs and a good pinch of salt and pepper.
Toss everything together and roast for around 30-35 minutes, or until the chicken is golden and cooked through.
Serve with a jacket potato and coleslaw
Method for the coleslaw
Slice the cabbage and grate the onion and carrot.
Mix together with the mayonnaise and mustard then season to taste.
Eat Not Spend 