Spanish Chicken Tray Bake
PREP 10 MIN•COOK 45 MIN
Number of servings
500g potatoes cut into wedges
1 red pepper deseeded & sliced
1⁄2 cup (125ml) chicken stock
300g skinless chicken breast (2 x 150g)
1 tsp olive oil
1⁄2 tsp smoked paprika
salt & pepper, to taste
1⁄2 tsp dried oregano
60g green olives pitted
Preheat oven to 200°C/fan 180°C/gas 6.
Arrange potatoes and red pepper in a 20cm square baking tin, add stock and bake for 15 minutes.
Rub chicken with oil and toss with paprika, salt and pepper.
Place chicken on top of vegetables and scatter over oregano. Return to oven and bake for 25-30 minutes or until chicken is cooked through and vegetables are tender.
Scatter over olives to serve.
1780 kJ / 428 cals
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