Beat the Budget's Spanish-style chicken traybake

Name: Beat the Budget's Spanish-style chicken traybake | Asda Good Living
Total time: 1 h 55 min
Yield: 4
Cuisine: Spanish
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; 1tbsp rapeseed oil; 1tbsp tomato purée

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

By Asda Good Living,17th December 2020

(1 votes)

Cook: 1 Hour 55 Mins

Serves: 4

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%

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

1tbsp rapeseed oil

1tbsp tomato purée

Method

Preheat the oven to 180C/160C Fan/Gas 4.

Mix the oil and tomato purée in a bowl. Add the chicken and stir to coat.

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.

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.

After 15 mins, cook the rice according to the pack instructions, stirring in ½ of the parsley at the start.

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.