This is a recipe that I discovered recently whilst flicking through a friends copy of ‘Davina’s 5 weeks to sugar-free’ for dinner inspiration. Isobel (said friend) is a big fan of healthy eating and when she heard that I was starting this blog she lent me three books to read, one of which was ‘Davina’s 5 weeks to sugar-free’. The first recipe I tried from the book was the chicken and roast vegetable tray bake. It is a delicious meal that takes under an hour to cook and is packed full of great flavours.
As I blog about my fitness journey I am going to share any healthy recipes I discover. I have slightly altered the recipe, I prefer sweet potatoes to new potatoes, and that is one of the great things about this type of cooking. As it is a one-pot meal you can throw all the vegetables you like in and tailor it to your tastes.
300g of sweet potatoes, cut in inch chunks*
1 large aubergine, cut into thick rounds
1 red pepper, deseeded and cut into thick strips
1 red onion, cut into wedges
3 tablespoons of olive oil
1 teaspoon of sweet smoked paprika
Juice of half a lemon
450g of chicken breast*1
1 teaspoon of dried herbes de Provence
16 cherry tomatoes, left whole
75g of black olives, pitted
Large handful of basil leaves
Salt and black pepper
1 Preheat the oven to 200oC/180oC/Gas 6
2 Bring a saucepan of water to the boil and add the sweet potatoes. Bring the water back to the boil and cook the potatoes for 2 minutes to parboil them, then drain them thoroughly.
3 Put all the vegetable (not the tomatoes), including the potatoes in a large roasting tin. Whisk together the olive oil, paprika and lemon juice, then drizzle half this mixture over the vegetables. Pour the rest of the mixture over the chicken and rub it in, the place the chicken on top of the vegetables. Sprinkle over the herbs and season everything with salt and pepper.
4 Cover the roasting tin with foil and put it in the oven for half an hour. At the end of this time, have a quick look at the vegetables – they should feel tender when pierced with a knife.
5 Remove the foil and add the cherry tomatoes, then put the tin back in the oven, uncovered for another 15-20 minutes, until the chicken is cooked through. Serve sprinkled with black olives and basil leaves.
I hope you enjoy trying this recipe and please let me know what you think.
*Davina’s recipe uses 200g of new potatoes but I prefer sweet potatoes
*1 Davina’s recipe uses 8 chicken thighs