Chicken and Vegetable Tray Bake

Serves 4


8 skinned and boned organic chicken thighs

2 large peppers, sliced 

½ butternut squash, peeled and sliced 

100g pitted black olives

1 tbsp fresh rosemary, finely chopped

2 tbsp garlic-infused olive oil

2 tbsp balsamic vinegar

Salt & pepper


  1. Preheat the oven to 180C.
  2. Add the chicken thighs, peppers and butternut squash to a large baking dish. Add the olives.
  3. Add the rosemary to a small bowl with the olive oil and balsamic vinegar and mix well.
  4. Pour the marinade over the chicken and vegetable mix and, using your hands, massage into the chicken and vegetables.
  5. Season with salt and pepper and place in the oven for 45-50 mins, stirring once.

Serve when the chicken is cooked through and the butternut squash is tender. Delicious served with some steamed kale or a simple rocket-based side salad.

Recipe Via Melanie Flood Nutrition.

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