Chicken and vegetable sheet-pan bake

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

• 8 pieces boneless, skinless chicken thighs
• 600 g baby potatoes, halved
• 2 whole red pepper, sliced
• 2 whole zucchini, sliced
• 1 whole red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp dried oregano
• 2 cloves garlic, crushed
• salt and pepper, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Preheat the oven to 400°F (200°C).
2. 2Step 2. Put the potatoes, peppers, zucchini and onion into a large roasting tray.
3. 3Step 3. Toss the vegetables with half the olive oil, garlic and oregano.
4. 4Step 4. Nestle the chicken thighs among the vegetables and drizzle with the remaining oil.
5. 5Step 5. Season well and roast for 40–45 minutes, turning once.
6. 6Step 6. Check the chicken is cooked until steaming hot throughout with no pink meat remaining and the juices run clear before serving.
7. 7Step 7. Serve straight from the tray while hot.

Allergens for your selection

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Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.