Chicken and vegetable tray-bakes


800 g (28 oz) vegetables of your choice, such as potatoes, sweet potatoes, peppers, onions, cherry tomatoes, brinjals, baby marrows and so on
1 Garlic and Herb Potato Bake
3 Tbsp (45 ml) olive oil
1.3 kg (2.8 lb) chicken portions


  1. Preheat the oven to 374ºF/190°C.
  2. Cut the vegetables into large chunks or wedges and arrange them in a roasting pan.
  3. Sprinkle half the sachet contents over them. Drizzle with half the oil.
  4. Combine remaining sachet contents with the remaining oil. Rub over the chicken portions.
  5. Arrange the chicken on top of the vegetables Roast for 45 min to 1
    hour at 374ºF/190°C or until chicken is cooked.