Beat the Budget’s Spanish-inspired chicken tray bake
- 1kg chicken thighs, skin removed
- 100g Asda Pitted Black Olives, smashed or torn
- 2 x 400g tins chopped tomatoes
- 1 lemon – ½ juiced, ½ cut into wedges to serve
- 200g easy-cook long-grain white rice
- 10g fresh parsley, finely chopped
- STORE CUPBOARD
- 1tbsp olive oil
- 1tbsp tomato purée
Preheat the oven to 180C/160C Fan/Gas 4.
Put the olive oil and tomato purée in a large mixing bowl and stir to combine. Add the chicken thighs and stir until completely coated.
Arrange the chicken on a large baking tray with the olives and pour over the tomatoes to coat. Sprinkle the lemon juice over the chicken and season with pepper. Cook in the oven for 45 mins.
After 15 mins, remove the tray from the oven and check to ensure the chicken skins aren’t submerged in liquid. Return to the oven and cook for a further 30 mins until the chicken is cooked through and the skin is crispy.
Meanwhile, cook the rice according to the pack instructions, stirring ½ of the parsley into the water with the rice as it cooks.
Arrange the chicken on plates with the parsley rice, sprinkle over the rest of the chopped parsley and serve with lemon wedges to squeeze over.