Chicken & Vegetable Tray Bake

September is a great time to use in-season produce and this recipe combines peppers and butternut squash alongside chicken for an easy but filling dinner.

Butternut squash has a sweet and nutty flavour making it a versatile vegetable in dishes. It’s also a powerhouse of nutrition containing essential vitamins; C, E and beta-carotene plus minerals, antioxidants and fibre.

Antioxidants play an important role in our diet as these can help to slow down/prevent cell damage and reduce inflammation which can help reduce our risk of chronic diseases.

This recipe can be scaled up leaving leftovers for an easy working lunch the next day with some salad. You can also switch the vegetables according to season.

Serves 4

Ingredients

2 large peppers

1⁄2 butternut squash

8 organic (minimum free-range) skinned & boned chicken thighs

100g pitted black olives

4 cloves garlic

1 tbsp fresh rosemary

2 tbsp olive oil

2 tbsp balsamic vinegar

Salt & pepper

Method

1. Preheat the oven to 180C.

2. Slice the peppers and peel and dice the butternut squash.

3. Add the chicken thighs, peppers & butternut squash to a large baking dish.

4. Add the olives.

5. Chop the rosemary & crush & finely chop the garlic.

6. Add both to a small bowl with the olive oil & balsamic vinegar & mix well.

7. Add the marinade to the baking dish & using your hands massage the marinade into the chicken & vegetables.

8. Season with salt & pepper & place in the oven for 45-50 mins, stirring once (check the chicken is cooked through & the butternut squash is tender).

9. Serve with some non-starchy vegetables such as steamed broccoli, green beans or a simple side salad.