Tapenade chicken traybake

Name: Tapenade chicken traybake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 750 g pack baby new potatoes, larger potatoes halved; 2 Essential Mixed Peppers (any colour), deseeded and sliced into thick strips; 2 large red onions, each cut into 8 wedges; 2 tbsp olive oil; 8 chicken thigh fillets; 4 tbsp Waitrose Kalamata Olive & Sun-Dried Tomato Tapenade; 1 unwaxed lemon, juice of 1⁄2, 1⁄2 thinly sliced; 1 handful Large handful wild rocket (about 25g)

Traditionally spread on bruschetta, tapenade is a brilliant way to inject instant Mediterranean flavour into a midweek traybake. Swap in cod or haddock if preferred; just adjust the cooking time accordingly.

5 out of 5 stars(3) Rate this recipe

HealthyHigh protein

Serves4
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

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750g pack baby new potatoes, larger potatoes halved
2 Essential Mixed Peppers (any colour), deseeded and sliced into thick strips
2 large red onions, each cut into 8 wedges
2 tbsp olive oil
8 chicken thigh fillets
4 tbsp Waitrose Kalamata Olive & Sun-Dried Tomato Tapenade
1 unwaxed lemon, juice of 1⁄2, 1⁄2 thinly sliced
1 handful Large handful wild rocket (about 25g)

Preheat the oven to 200°C, gas mark 6. Put the potatoes, peppers and red onion in a large bowl with the oil; season and toss to coat. Spread the veg out on a large baking tray (or 2 smaller ones) and roast for 20 minutes.
Meanwhile, put the chicken thigh fillets in the same bowl and toss with 2 tbsp tapenade; season. After 20 minutes, arrange the chicken and lemon slices on top of the veg (discard any remaining marinade). Roast everything for a further 25 minutes or until the chicken is cooked through, the juices run clear and no pink meat remains. In a small bowl, mix together the remaining 2 tbsp tapenade and the lemon juice. To serve, scatter the rocket over the chicken and vegetables, then spoon over the lemony tapenade sauce.

Typical values per serving when made using specific products in recipe