Chicken & summer vegetable tray bake

Chicken & summer vegetable tray bake

A colourful summer supper that's delicious and really simple to prepare.

By , 21 September 2015
Chicken & summer vegetable tray bake
  • Ready in: 55 mins
  • Serves: 4
  • Price: £2.14 per serving
Nutritional Info
Each 658g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 3073KJ 734KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 467kJ/112kcal.
  • 2 tbsp balsamic vinegar
  • 3 tbsp sunflower oil
  • 1 level tbsp apricot jam
  • 1 kg pack chicken drumsticks
  • 600g baby new potatoes, halved or quartered, depending on their size
  • 2 courgettes, thickly sliced
  • 2 red peppers, de-seeded and cut into chunks
  • 1 red onion, cut into 8 wedges
  • 150g pack baby carrots, green tops trimmed and halved lengthways
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Mix the balsamic vinegar with 1 tbsp oil and apricot jam in a large freezer bag. Make cuts in the fleshy parts of the drumsticks, then put in the bag with the marinade. Turn to coat. Leave for 10 minutes.

  • Put the potatoes in a pan of cold water, cover and bring to the boil. Simmer for 8 minutes, then drain.

  • Transfer the chicken drumsticks to a roasting tin (or two small tins).

  • Put the drained potatoes, courgettes, peppers, onion and baby carrots in a bowl and toss them in the rest of the oil until completely coated. Add to the chicken drumsticks and bake for 35-40 minutes until the chicken is cooked through.