Staffordshire oatcakes with mushrooms
Cook savoury pancakes for breakfast using porridge oats. The recipe is vegan and healthy, too, providing folate, fibre, iron and two of your 5-a-day
Roast chicken traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 red onions(320g), sliced across into rings
- 1 large red pepperdeseeded and chopped into 3cm pieces
- 300g potatoespeeled and cut into 3cm chunks
- 2 tbsp rapeseed oil
- 4 bone-in chicken thighsskin and any fat removed
- 1 limezested and juiced
- 3 large garlic clovesfinely grated
- 1 tsp smoked paprika
- 1 tsp thyme leaves
- 2 tsp vegetable bouillon powder
- 200g long stem broccolistem cut into lengths if very thick
Nutrition: per serving
- kcal483
- fat22g
- saturates4g
- carbs34g
- sugars16g
- fibre11ghigh
- protein31ghigh
- salt0.6glow
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the onion, pepper, potatoes and oil in a non-stick roasting tin and toss everything together. Roast for 15 mins while you rub the chicken with the lime zest, garlic, paprika and thyme. Take the veg from the oven, stir, then snuggle the chicken thighs among the veg, covering them with some of the onions so they don’t dry out as it roasts for 40 mins.
step 2
As you approach the end of the cooking time, mix 200ml boiling water with the bouillon powder. Take the roasting tin from the oven, add the broccoli to the tin, and pour over the hot stock followed by the lime juice, then quickly cover with the foil and put back in the oven for 10 more mins until the broccoli is just tender.
