Chicken, tomato and aubergine traybake
- Published: 31 Aug 12
- Updated: 18 Mar 24
This dish saves on the washing up and can be left in the oven to cook while you get on with other things. It’s an excellent way to use up stale bread too.
Give the meat a miss with our aubergine and chickpea traybake.
-
Serves 4
-
Takes 10 min to make, 50 min to cook
Advertisement
Ingredients
- 8 free-range chicken thighs
- 1 garlic bulb, cloves separated
- 500g new potatoes, halved if large
- 2-3 thick sourdough bread slices, torn into chunks
- 300g cherry tomatoes on the vine
- 1 aubergine, chopped into chunks
- Handful of fresh sage leaves
- 4 tbsp olive oil
- Good splash of hot chicken stock
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 220°C/fan 200°C/gas 7. Put all the ingredients except the stock in a large roasting tin. Season and toss well to coat. Make sure the chicken pieces sit on top of the veg so they can brown and crisp. Roast for 20 minutes.
- After 20 minutes, turn the oven down to 180°C/fan160°C/gas 4 and drizzle in the hot stock. Roast for 30 minutes more until the chicken is golden and the vegetables are tender.
Recipe continues after advertising
Advertisement
- Recipe from September 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 468kcals
- Fat
- 19.7g (4.1g saturated)
- Protein
- 37.9g
- Carbohydrates
- 33.4g (5.3g sugar)
- Fibre
- 5.1g
- Salt
- 0.7g
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Save recipe
Vegan dinner recipes
Aubergine, tomato and chickpea traybake
Elly Pear’s aubergine and chickpea traybake is one of her...
-
Easy
Save recipe
Pie recipes
Filo lamb with spiced aubergine ragû
This quick lamb recipe with an aubergine accompaniment is ready...
-
Easy
Save recipe
Traybake recipes
Chicken, feta, tahini and aubergine traybake
The tahini, pomegranate molasses and honey drizzle turns sticky and...
-
Easy
Save recipe
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
I love this recipe because it is
a good hearty family dinner,
full of delicious chicken and veg,
so everyones a winner!
I cooked this for my family,
it went down Oh so well,
before I’d even finished cooking they
were salivating at the delicious smell!
We sit down every evening to
eat dinner and just chat,
and having really gorgeous grub like this,
truly helps us manage that!
So thank-you Delicious Magazine,
for this great recipe!
I love this recipe as its got a good balance of meat and veggies
I love this recipe because it is easy and quick to do. I also usually have the ingredients in the fridge so it’s a staple.
I love this recipe because it’s a simple tray bake, especially for a mid week perfectly delicious family meal
I love this recipe because it’s easy, super inviting and only need a tray to make it.