Simple Roast Chicken and Red Pepper Traybake

Name: Rukmini Iyer Roast Chicken & Red Pepper Traybake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Ingredients: 4 large free-range chicken breasts, skin-on if possible; 2 red peppers, cut into 1cm slices; 2 yellow peppers, cut into 1cm slices; 2 red onions, cut into eighths; 6 cloves of garlic, bashed; 6 sprigs of fresh thyme or rosemary; sea salt and freshly ground black pepper; olive oil

by Rukmini Iyer from The Roasting Tin: Deliciously Simple One-Dish Dinners

This bright and simple roast chicken traybake is a base dish that can be adapted with different vegetables and spices to your liking.

Dairy-Free Gluten-Free One-pot Tray Bake Family Friendly

Serves 4

Total 45 min

Prep 10 min

Cook 35 min

Easy

Discover more delicious Chicken recipes

From quick traybakes to hearty roasts

Introduction from Rukmini Iyer

Very simple and super-quick, this classic traybake makes for an easy weeknight dinner. Serve with some good baguette or similar on the side to mop up the peppers. My friend Laura, a good cook from a family of culinary excellence, suggests adding some sliced chorizo to the tin, which works beautifully.

Ingredients

4 large free-range chicken breasts, skin-on if possible

2 red peppers, cut into 1cm slices

2 yellow peppers, cut into 1cm slices

2 red onions, cut into eighths

6 cloves of garlic, bashed

6 sprigs of fresh thyme or rosemary

sea salt and freshly ground black pepper

olive oil

Method

Preheat your oven to 180°C fan/200°C/gas 6.

Place the chicken, peppers, onions, garlic and herbs in one very large or two large roasting tins. (If you are using two tins, you will need to use the fan setting on your oven.) Sprinkle evenly with a good pinch of sea salt and freshly ground black pepper. Drizzle the olive oil over generously and give everything a really good mix with your hands.

Place the tin or tins into the oven and leave to roast for 35 minutes, until the chicken is golden brown and cooked through and the peppers are lovely and caramelised. Allow the chicken to rest for 5 minutes, then serve hot.

Note: If you prefer thighs and drumsticks for the flavour, cook for 1 hour and 30 minutes.

To add a smoky Spanish note, add 3 teaspoons of smoked paprika to the dish before roasting; or alternatively, for a citrusy finish, add 3 teaspoons of sumac.

Preview