Chicken Traybake

Ingredients for  3  Servings

• 2

  Aubergines, cut into rounds
• 1

  Red pepper, thickly sliced
• 1

  Red onion, cut into wedges
• 8

  New potatoes, scrubbed and halved
• 3 tbsp

  Olive oil
• 2 tsp

  Red wine vinegar
• 3

  Garlic cloves, thinly sliced
• 1 tsp

  Dried oregano
• 2 sprigs

  Rosemary
• 6

  Chicken thighs on the bone
• 2

  Tomatoes, quartered, or 8 cherry tomatoes
• 150g

  Feta, cut into chunks
• Small bunch

  Mint leaves, roughly shredded, to serve
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6.
2. Put the aubergines, pepper, onion and potatoes in a large roasting dish and drizzle over 2 tablespoons of olive oil and the vinegar. Sprinkle over the garlic, oregano and rosemary sprigs and season with salt and pepper. Cover the dish with kitchen foil and roast for 40 minutes, or until the vegetables are tender.
3. Heat the remaining tablespoon of olive oil in a frying pan. Add the chicken thighs, skin-side down, and cook until golden or crispy. Turn the thighs over and cook for a few more minutes.
4. Turn the oven up to 220°C/Fan 200°C/Gas 7.
5. Scatter the tomatoes and feta evenly over the roasting dish on top of the vegetables. Place the chicken thighs on top, skin-side up. Roast uncovered for 15–20 minutes. Remove from the oven and check the chicken has cooked through by checking the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.
6. Garnish the bake with the mint and serve with a simple salad.