Traybake are great for lunches at home as they are very easy to put together, and you can leave them to cook while you are busy doing other things. I also like to eat cold tray bakes for lunch – if there is any leftover from the day before that is! This is one of my favorite traybake lunches. It’s really tasty, spicy, and filling and it’s easy to make too. It certainly puts a fresh spin on chicken which can be a bit dull if you eat it plain or too often.
Ingredients – 4 servings:
4 chicken legs
4 tablespoons of harissa paste
1 garlic bulb, broken into cloves
1 lemon, cut into wedges
12 ounces of cherry tomatoes on the vine
12 ounces small, new potatoes, halved if large
2 ounces Kalamata olives, chopped
2 tablespoons olive oil
Large green salad, to serve (optional)
Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.
Cook in the oven for 45 minutes- to one hour or until the chicken is cooked through and golden. Serve with green salad, if you like.
Nutrition information per serving:
Protein 43 grams
Fat 40 grams
Carbohydrate 18 grams
Fiber 4 grams
More Gluten-Free Ideas
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