Recipes
Recipes

Beat the Budget's Spanish-style chicken traybake

A super-easy dish of roasted chicken in a zingy tomato and olive sauce, with tasty parsley rice

A super-easy dish of roasted chicken in a zingy tomato and olive sauce, with tasty parsley rice

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(1 votes)
Cooking Time

Cook: 1 Hour 55 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 94p per serving

Nutritional Information

Each 449g serving contains

Energy
1298kj
310kcal
16%
Fat
17.5g
Med
25%
Saturates
3.6g
Med
18%
Sugars
8.1g
Med
9%
Salt
1.26g
Med
21%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
289kJ/69kcal

Ingredients

1.1kg Butcher’s Selection British Chicken Thighs

2x400g tins chopped tomatoes

150g black olives

1 lemon, ½ juiced, ½ cut into wedges

200g long-grain rice

Bunch parsley, finely chopped

STORE CUPBOARD

1tbsp rapeseed oil

1tbsp tomato purée

Method

1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Mix the oil and tomato purée in a bowl. Add the chicken and stir to coat.
3
Put the chicken in a large roasting tin in a single layer and cover with the tomatoes and olives. Squeeze over the lemon juice and season with pepper. Roast for 45 mins.
4
Make sure the chicken skins aren’t covered in sauce, to allow them to crisp up. Cook for another 30 mins until the chicken is cooked through.
5
After 15 mins, cook the rice according to the pack instructions, stirring in ½ of the parsley at the start.
6
Divide the chicken and sauce between plates and top with the rest of the parsley and a grind of pepper. Serve with the rice and lemon wedges.