With everything cooked on just one tray, this tasty chicken and shallot traybake is so simple to put together. Perfect for a speedy supper!
Nutrition Facts
Shallot, sundried tomato, olive and chicken traybake
Amount Per Serving
Calories 677
Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 12g75%
Trans Fat 1g
Cholesterol 221mg74%
Sodium 629mg27%
Potassium 1417mg40%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 12g13%
Protein 41g82%
Vitamin A 494IU10%
Vitamin C 12mg15%
Calcium 68mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Shallot, sundried tomato, olive and chicken traybake
A simple one-tray supper
Servings: 4
Calories: 677kcal
Equipment
- Shallow baking tray
Ingredients
- 4 large echalion shallots peeled and quartered, root attached
- 8 chicken thighs skin on
- 2 tbsp olive oil
- 100 g sundried tomatoes
- 100 g olives
- 2 tbsp sherry vinegar
- Salt
- Thyme leaves
Method
- Preheat the oven to 200⁰c
- Put the shallots and chicken on a shallow baking sheet, season well, drizzle with olive oil and roast for 30 minutes.
- Remove tray from the oven and add tomatoes and olives and return to the oven for five minutes.
- Drizzle with sherry vinegar, sprinkle with thyme leaves and serve.
Nutrition
Calories: 677kcal | Carbohydrates: 20g | Protein: 41g | Fat: 49g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 629mg | Potassium: 1417mg | Fiber: 5g | Sugar: 12g | Vitamin A: 494IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 4mg
Recipe courtesy of UK Shallots
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