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, I have find this recipe at the very known and amazingly good BBC Food blog. 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)
Preheat your oven to 190C/170C fan/gas 5. Cut deep lines over the chicken legs and then rub with the harissa. Season to taste and put them in a roasting tray. Sprinkle the garlic over and around the chicken thighs.
Cover the chicken with juice squeezed from the lemon wedges and then place them in the tray with the cherry tomatoes, potatoes and olives. Season and drizzle with oil and toss everything to mix all the ingredients together.
Place the tray in the middle of the oven and cook for 45 minutes- to one hour, or until the chicken is cooked and browned. Serve with green salad, or more vegetables of your choice.
More information about this recipe can be found at the original source here.
Nutrition information per serving:
- 619 calories
- Protein 43 grams
- Fat 40 grams
- Carbohydrate 18 grams
- Fiber 4 grams
More Gluten-Free Ideas
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