With only 10 minutes hands on prep, let the oven do the hard work. You could even mix everything together, leave the tray in the fridge and when you’re ready pop it in the oven.
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
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Ingredients
chicken thighs 600 g (sliced)
red onion 2 (sliced)
broccoli 1 (chopped)
cherry tomatoes 200 g
garlic granules 1 tsp
dried oregano 2 tsp
smoked paprika 1 tsp
chickpeas 400 g (drained)
balsamic vinegar 1 tbsp
fresh basil 1 handful (torn)
feta 100 g (crumbled)
Method
Preheat the oven to 220°C/200°C fan/gas mark 7 . Cut each chicken thigh into 2 pieces. Slice the red onion into wedges. Cut the broccoli into even-sized florets. You can also slice and use the broccoli stem if you like
Add the chicken, tomatoes, broccoli, red onion and drained chickpeas to a large roasting tray. Drizzle over the olive oil and balsamic vinegar with the garlic granules, oregano and paprika. Season with salt and pepper then toss everything really well together to coat
Roast in the oven for 35 minutes, until the chicken is cooked through. After 15 minutes, give it all a quick stir. Squish the tomatoes with the back of a spoon to help them release their juices
Roughly tear the basil leaves and scatter on top with the crumbled feta. Drizzle with a glug of olive oil if you like. Serve the tray on the table for everyone to tuck into and enjoy!
